SMITH & FORGE HARD CIDER DISPLAY bar collectible store rack metal sign typo RARE

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Seller: sidewaysstairsco ✉️ (1,180) 100%, Location: Santa Ana, California, US, Ships to: US & many other countries, Item: 193480083503 SMITH & FORGE HARD CIDER DISPLAY bar collectible store rack metal sign typo RARE. Check out our other new and used items>>>>>HERE! (click me) FOR SALE: A high quality, promotional store window display  SMITH & FORGE ANGLED SUCTION CUP RACK STORE DISPLAY DETAILS: Display your Smith & Forge love with a unique collectible! This high-quality, promotional display was made to hang in the front window of a liquor store displaying cans and seasonal flavors of Smith & Forge. The all-metal display consists of a large sign that features an awesome graphic of the Smith & Forge Hard Cider can, 6 angled can holders, and suction cups for hanging. There's also a small plastic clip on the back that's meant for displaying an ad card or price tag. Hang on a window or sit upon a shelf in your home bar to display your empty cans and/or bottles. This unique Smith & Forge advertising product is hard to come by as these we're only available to retailers and many weren't made. Makes an impressive gift! This Smith & Forge display makes a great gift for the cider and/or alcohol connoisseur. How great would this look in their man cave or displayed by their home bar? Rare print typo! Smith & Forge Hard Cider is brought to you by Uncharted Cider Co. If you look closely at the words printed at the bottom of the can you'll notice the typo "Unchartered" - a misspelling of Uncharted. DIMENSIONS: Height: approx. 14" Width (suction cup to suction cup): approx. 11" Depth: approx. 4-1/8" CONDITION: In excellent, pre-owned condition. Missing two suction cups (finding replacements is not a difficult task). Please see photos. *To ensure safe delivery all items are carefully packaged before shipping out.* THANK YOU FOR LOOKING. QUESTIONS? JUST ASK. *ALL PHOTOS AND TEXT ARE INTELLECTUAL PROPERTY OF SIDEWAYS STAIRS CO. ALL RIGHTS RESERVED.* "Cider (/ˈsaɪdər/ SY-dər) is an alcoholic beverage made from the fermented juice of apples, although the legal definition for other fruit ciders can differ from country to country.[1] Cider is popular in the United Kingdom (especially in the West Country) and the Republic of Ireland and widely available. The UK has the world's highest per capita consumption, as well as its largest cider-producing companies. Ciders from the South West of England, often referred to as ‘Rouge’ are generally stronger beverages and considered heritage ciders. [2][3][4] Cider is also popular in many Commonwealth countries, such as India, Canada, Australia,[5][6] and New Zealand.[7] Aside from the UK and its former colonies, cider is popular in other European countries including Portugal (mainly in Minho and Madeira), France (particularly Brittany and Normandy), northern Italy (Piedmont and Friuli), and northern Spain (especially the Principality of Asturias and the Basque Country). Central Europe also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S., varieties of fermented cider are often called hard cider to distinguish alcoholic cider from non-alcoholic apple cider or "sweet cider", also made from apples. In Canada, cider cannot be called cider if there are no apples. Furthermore, according to the Food and Drug Regulations in Canada, cider cannot contain less than 2.5% or over 13% absolute alcohol by volume.[8] The juice of most varieties of apple can be used to make cider, but cider apples are best.[9] The addition of sugar or extra fruit before a second fermentation increases the ethanol content of the resulting beverage.[10][11] Cider alcohol content varies from 1.2% to 8.5% ABV or more in traditional English ciders, and 3.5% to 12% in continental ciders.[1] In UK law, it must contain at least 35% apple juice (fresh or from concentrate),[12] although CAMRA (the Campaign for Real Ale) says that "real cider" must be at least 90% fresh apple juice.[13] In the US, there is a 50% minimum.[14] In France, cider must be made solely from apples.[15] In 2014, a study found that a 1-US-pint (470 ml) bottle of mass-market cider contained five teaspoons (20.5 g) of sugar, nearly the amount the WHO recommends as an adult's daily allowance of added sugar, and 5–10 times the amount of sugar in lager or ale.[16] Perry is a similar product to cider made from fermented pear juice.... The flavour of cider varies. Ciders can be classified from dry to sweet. Their appearance ranges from cloudy with sediment to completely clear, and their colour ranges from almost colourless to amber to brown. The variations in clarity and colour are mostly due to filtering between pressing and fermentation. Some apple varieties will produce a clear cider without any need for filtration. Both sparkling and still ciders are made; the sparkling variety is the more common. Modern, mass-produced ciders closely resemble sparkling wine in appearance. More traditional brands tend to be darker and cloudier. They are often stronger than the mass-produced varieties and taste more strongly of apples. Almost colourless, white cider has the same apple juice content as conventional cider but is harder to create because the cider maker has to blend various apples to create a clearer liquid. White ciders tend to be sweeter and more refreshing. They are typically 7–8 % ABV in strength. Black cider, by contrast, is dry amber premium cider which has an alcohol content of 7–8 % ABV. The descriptor black usually comes after the brand name such as Union Black and Barnstormer Black. Cider styles[edit] Geography and origins[edit] Cider is an ancient beverage. No one knows when or where it was first made, because the native distribution of its principal component, the apple, is so widespread, from the Near East to northwestern Europe. In the cider market, ciders can be broken down into two main styles, standard and specialty. The first group consists of modern ciders and heritage ciders. Modern ciders are produced from culinary apples such as Gala. Heritage ciders are produced from heritage, cider specific, crab or wild apples, like Golden Russet. Historically, cider was made from the only resources available to make it,[18] so style wasn't a large factor when considering the production process. Apples were historically confined to the cooler climates of Western Europe and Britain where civilisation was slow to develop record keeping.[19] Cider was first made from crab apples, ancestors of the bittersweet and bittersharp apples used by today's English cider makers.[20] English cider contained a drier, higher-alcohol-content version, using open fermentation vats and bittersweet crab apples. The French developed a sweet, low-alcohol "cidre" taking advantage of the sweeter apples and the keeving process.[21] These are the roots of the standard styles we know today. Cider styles evolved based on the methods used, the apples available and local tastes. Production techniques developed, as with most technology, by trial and error. In fact, the variables were nearly too widespread to track, including: spontaneous fermentation, the type of vessels used, environmental conditions, and the apple varieties. Refinements came much later when cider became a commercial product and the process was better understood. However, since there is growing popularity in ciders, the production of specialty styles has begun to increase.[18] Modern ciders[edit] Modern ciders are made from culinary apples and are lower in tannins and higher in acidity than other cider styles.[22] Common culinary apples used in modern ciders include McIntosh, Golden Delicious, Jonagold, Granny Smith, Gala, and Fuji.[22] A sweet or low alcohol cider may tend to have a strong aromatic and flavour character of apple, while drier and higher alcohol ciders will tend to produce a wider range of fruity aromas and flavours.[22] Modern ciders vary in color from pale to yellow and can range from brilliant to a hazy clarity.[22] Clarity can be altered through various cider making practices, depending on the cider maker's intentions.[22] Heritage ciders[edit] Heritage ciders are made from both culinary and cider apples, including bittersweet, bittersharp, heirlooms, wild apples, and crabapples.[22] Common apples used in heritage cider production include Dabinett, Kingston Black, Roxbury Russet, and Wickson.[22] Heritage ciders are higher in tannins than modern ciders. They range in colour from yellow to amber ranging from brilliant to hazy. Clarity of heritage ciders also depends on the cider making practices used and will differ by cider maker as well.[22] In Canada, some cideries market "Loyalist-style" ciders, which are notably dry and often use heritage apple varieties.[citation needed] Specialty style ciders[edit] Specialty style ciders are open to a lot more manipulation than modern or heritage style ciders. There is no restriction to apple varieties used and the list of specialty styles continues to expand. Listed on the USACM Cider Style Guide, specialty styles include: fruit, hopped, spiced, wood-aged, sour, and iced ciders. Fruit ciders have other fruit or juices added before or after fermentation, like cherries, blueberries, and cranberries.[22] Hopped cider is fermented with added hops, common hop varieties being Cascade, Citra, Galaxy, and Mosaic.[22] Spiced ciders have various spices added to the cider before, during, or after fermentation.[22] Spices like cinnamon and ginger are popular to use in production.[22] Wood-aged ciders are ciders that are either fermented or aged in various types of wood barrels, to aid in extraction of woody, earthy flavours.[22] Sour ciders are high acid ciders that are produced with non-standard, non-Saccharomyces yeast and bacteria, which enhance acetic and lactic acid production, in order to reach a sour profile.[22] Ice ciders can be made by using pre-pressed frozen juice or frozen whole apples. Whole apples either come frozen from the orchard, dependent on harvest date, or are stored in a freezer prior to pressing. When the pre-pressed juice or whole apples freeze, sugars are concentrated and mostly separated from the water. Whole apples are then pressed in order to extract the concentrated juice. For the pre-pressed juice the concentrated solution is drawn off while thawing occurs.[22] Although, according to the Alcohol and Tobacco Tax and Trade Bureau (TTB) cider producers can only label a product 'Ice Cider' if it is produced from apples naturally frozen outdoors.[22] Two styles not mentioned in the USACM Cider Style Guide are Rosé and Sparkling Cider. Rosé cider can be produced from apple varieties that have reddish-pink pulp, like Pink Pearl and Amour Rouge.[23] Rosé ciders can also be created through the addition of food-grade red dyes, previously used red grape skins, like Marquette with high anthocyanin concentration, red fruits, rose petals, or hibiscus.[23] Lastly, sparkling ciders can be produced through methods of direct carbonation, addition of carbon dioxide (CO2) or by Méthode Champenoise to re-create the traditional Champagne style.[24][25] Specific cider styles[edit] Specific Cider Style Clarity Color Apple Type Adjuncts ABV New World[26] Clear to brilliant Pale to medium gold Culinary, wild, crabapples None 5–8% English[26] Slightly cloudy to brilliant Medium yellow to amber Bittersweet, bittersharp None 6–9% French[26] Clear to brilliant Medium yellow to amber Bittersweet, bittersharp None 3–6% New England[26] Clear to brilliant Pale to medium yellow New England None 7–13% Applewine[26] Clear to brilliant Pale to medium gold Unspecified apple types Sugar 9–12% Cider with Other Fruit[26] Clear to brilliant Color varies, color additives appropriate to appearance of added fruit Unspecified apple types Fruit or fruit juice 9–12% Ice Cider[26] Brilliant Gold to amber Unspecified apple types, fruit is frozen prior to pressing or a frozen juice concentrate is used None 7–13% Cider with Herbs/Spices[26] Clear to brilliant Color varies, color additives appropriate to appearance of added botanicals Unspecified apple types Herbs and spices 5–9% White[26][27][28] Clear to brilliant Very pale, nearly clear Apples with pale juice, juice decolorised with charcoal filter None 6.5–8.4% Black[27] Unspecified Range of Amber shades Unspecified apple types Hops, malted barley Unspecified Production[edit] Scratting and pressing[edit] Main articles: Cider mill and Cider press Apples grown for consumption are suitable for cider making, though some regional cider-makers prefer to use a mix of eating and cider apples (as in Kent, England), or exclusively cider apples (as in the West Country, England) and West of England. There are many hundreds of varieties of cultivars developed specifically for cider making. Few traditional horse-drawn circular cider presses are still in use, but many may still be seen used as garden ornaments, flower planters, or architectural features Once the apples are gathered from trees in orchards they are scratted (ground down) into what is called pomace or pommage. Historically this was done using pressing stones with circular troughs, or by a cider mill. Cider mills were traditionally driven by the hand, water-mill, or horse-power. In modern times, they are likely to be powered by electricity. The pulp is then transferred to the cider press and built up in layers known as cheeses into a block. Traditionally the method for squeezing the juice from the apples involves placing sweet straw or haircloths between the layers of pomace. This will alternate with slatted ash-wood racks until there is a pile of ten or twelve layers. The set is then subjected to increasing degrees of pressure until all the 'must' or juice is squeezed from the pomace. This juice, after being strained in a coarse hair-sieve, is then put into either open vats or closed casks. The pressed pulp is given to farm animals as winter feed, composted, discarded or used to make liqueurs.[29] Fermentation[edit] Main article: Fermentation (food) Fermentation of ciders occurs by a very similar mechanism to the fermentation of wine. The process of alcoholic fermentation is characterised by the conversion of simple sugars into ethanol by yeasts, especially Saccharomyces cerevisiae.[30] This is because, as "Crabtree positive" yeasts, they produce ethanol even during aerobic fermentation; in contrast, Crabtree-negative yeasts produce only biomass and carbon dioxide.[30] This adaptation allows them a competitive edge in the fermentation of ciders due to their high alcohol tolerance, and because of this tolerance, it is common for ciders to be fermented to dryness, although that is not always the case. Fermentations will carry on until the yeasts run out of nutrients and can no longer metabolise, resulting in a "stuck" fermentation,[31] or the fermentation is stopped. Steps taken before fermentation might include fruit or juice blending, titratable acidity and pH measurements and sometimes adjustments, and sulfur dioxide and yeast additions.[32] Fermentation is carried out at a temperature of 4–16 °C (39–61 °F). This temperature would be low for most kinds of fermentation, but is beneficial for cider, as it leads to slower fermentation with less loss of delicate aromas. Fermentation can occur due to natural yeasts that are present in the must; alternately, some cider makers add cultivated strains of cider yeast, such as Saccharomyces bayanus. During the initial stages of fermentation, there are elevated levels of carbon dioxide as the yeasts multiply and begin to break down the sugar into ethanol.[32] In addition to fermentative metabolism of yeast, certain organoleptic compounds are formed that have an effect on the quality of cider, such as other alcohols, esters and other volatile compounds.[33] After fermentation, racking occurs into a clean vessel, trying to leave behind as much yeast as possible.[32] Shortly before the fermentation consumes all the sugar, the liquor is "racked" (siphoned) into new vats. This leaves dead yeast cells and other undesirable material at the bottom of the old vat. At this point, it becomes important to exclude airborne acetic bacteria, so vats are filled completely to exclude air. The fermenting of the remaining available sugar generates a small amount of carbon dioxide that forms a protective layer, reducing air contact. This final fermentation creates a small amount of carbonation. Extra sugar may be added specifically for this purpose. Racking is sometimes repeated if the liquor remains too cloudy. Apple-based juice may also be combined with fruit to make a fine cider; fruit purées or flavourings can be added, such as grape, cherry, raspberry, or cranberry. The cider is ready to drink after a three-month fermentation period, although it is more often matured in the vats for up to three years.[34] Blending and bottling[edit] Layers of pomace wrapped in canvas For larger-scale cider production, ciders from vats produced from different varieties of apple may be blended to accord with market taste. If the cider is to be bottled, usually some extra sugar is added for sparkle. Higher quality ciders can be made using the champagne method, but this is expensive in time and money and requires special corks, bottles, and other equipment. Some home brewers use beer bottles, which work perfectly well, and are inexpensive. This allows the cider to become naturally carbonated. Chemistry[edit] Flavour compounds[edit] Tannins are crucial flavour compounds in cider. Since perfecting the tannin content in the cider is needed for optimal success, the tannins or "polyphenols of apples are largely implicated in cider quality."[35] They are important because they control the astringency and bitterness of the cider. Tannins are necessary components to focus on when producing cider because the length of the aftertaste of the cider (astringency) and bitterness are both strong chemicals that affect people's opinion on the cider. Tannins are polyphenol compounds that are naturally occurring in apples. Depending on the type of cider apple the producer is using, the tannin levels will be different. The more well-known ciders typically have lower tannin levels while traditional ciders have more. One example of a common tannin present in cider is Procyanidin B2.[36] The acids in cider play a vital role in both the cider making process and in the final flavour of a finished cider. They are present in both apples and cider, and add a sour taste and a pungent odor to these respective substances.[37] Acids also serve as a preservative in the cider since microbes grow less in lower pH environments[38] and contribute to the fermentation process.[39] Most ciders have a pH of between 3.3 and 4.1.[40] The primary acid found in apples is malic acid which accounts for around 90% of the acid content in apples.[41] Malic acid contributes to the tart and sour flavours found in cider, and typically between 4.5 and 7.5 grams of malic acid per litre of cider is preferred.[42] Malic acid is also used to determine apple ripeness for harvesting, as its concentration decreases as the fruit ripens.[43] Lactic acid is also commonly found in cider,[44] and it is mainly formed from malo-lactic fermentation, a process that converts malic acid into lactic acid. This process rounds out the flavour of the cider while reducing a lot of the acidity and producing carbon dioxide as well.[45] Other acids such as citric acid can be used to add taste after fermentation, but these acids are not typically found in high concentration in apples naturally.[46] Most of the natural sugar in apples are used up in the fermentation process and are converted into alcohol, and carbon dioxide. If the fermentation goes all the way, the cider will have no perceivable residual sugar and be dry.[47] This means that the cider will not taste sweet, and might show more bitterness, or acidity. Ciders are made in many parts of Europe and in the United States and each country has different representations of cider with different flavour compounds. Keeving is a traditional method of fermentation with low amounts of nitrogen in French and English ciders that is intended to slow down the rate of fermentation in hopes of retaining high esters as well as retaining some residual sugar in the bottled cider to increase effervescence in the aging process.[48] Ciders can be back sweetened, after fermentation is complete to add a sweet taste and balance out acids, tannins, and bitterness. Natural sugar can be used but this can restart fermentation in a bottle if not filtered correctly.[48] Artificial sweeteners can be used which are non-fermentable but some of these create an aftertaste, such as saccharin or sucralose, yet some of these are known for adding off flavour compounds.[49] Apples to cider[edit] An important component in cider-making is the addition of sulphur dioxide to inhibit the growth of many spoilage bacteria or yeasts in the juice. This encourages the inoculated yeast to dominate the juice environment, converting sugars to alcohol.[50] Once sulfur dioxide dissolves in the juice, it converts into a pH dependent mixture of bisulfite, sulfite ions, and molecular sulfur dioxide. The "unbound" sulfur dioxide provides the antimicrobial environment in the juice, while the bisulfite and sulfite ions contribute to flavour. The quantity of sulfur dioxide needed to inhibit microbial activity is directed related to pH of the juice; lower pH means less should be added, while higher pH juice requires more.[51] Many cider producers add sulfur dioxide immediately after pressing and juicing, but before fermentation. However, in some cases it can be added afterwards to act as an antioxidant or stabiliser. This prevents the finished cider from releasing hydrogen peroxide or aldehydes that produce "off" odors and flavours.[52] Nitrogen is also very important nutrient to support yeast growth and fermentation in cider. Yeast require different forms of nitrogen to take up and use themselves so nitrogenous compounds are often added to apple juice.[53] The mixture of nitrogen-containing compounds that yeast can use are referred to as 'Yeast Assimilable Nitrogen', or YAN. Even though YAN can be added into juice before fermentation, there are other ways to affect the levels of nitrogen in the juice before pressing, like the maturity of the orchard or what type of fertiliser is used.[54] Using a fertiliser with a good amount of nitrogen will help the roots of apple trees; nitrogen fixing bacteria on the roots will be able to provide the tree with more nitrogen that will be able to make its way into the fruit.[55] A low crop load can also yield juices with more YAN than a high crop load because the nitrogen in more concentrated in the low number of apples instead of being distributed to many apples.[56] While a sufficient amount of YAN is good for the yeast and ensures fermentation of the sugars in the juice to alcohol, some cider makers may choose to limit nitrogen because it is the limiting factor.[57] When the yeast are starved for nitrogen, they stop fermenting and die off.[58] This can be desirable if cider makers prefer their cider to have some more sugar than alcohol in their cider.[59] However, limiting YAN should be done in moderation because too little nitrogen can lead to an increase in H2S production; H2S is responsible for a rotten egg-like smell.[60] Primary cider fermentation can be initiated by inoculating the cider must with selected yeast strains or by permitting indigenous yeast strains present on the fruit and in the cider production equipment to spontaneously commence fermentation without inoculation. Inoculation with different strains of Saccharomyces cerevisiae and other yeast strains with strong fermentative metabolism traits, including Saccharomyces bayanus and Torulaspora delbrueckii strains, has been shown to produce few differences in cider phenolic compounds, save for concentrations of phloretin (see Phloretin) in samples that underwent malolactic fermentation. Spontaneous fermentation commenced by indigenous yeasts and finished by Saccharomyces cerevisiae can produce ciders with similar concentrations of important non-volatile acids (see nonvolatile acid), including lactic acid, succinic acid and acetic acid, while concentrations of volatile compounds such as methanol and 1-butanol, were present in different concentrations, dependent on apple cultivar. Extending the time during which the cider remains in contact with yeast lees increased concentrations of most of the minor volatile compounds present, especially fatty acids, ethyl esters and alcohols. Major volatile compound concentrations did not exhibit a similar pattern, with iso-butanol, amyl alcohols, and acetoine decreasing 1-propanol decreasing. Sparkling ciders can be produced using different methods, including the Champenoise method used to produce champagne. Use of different strains of indigenous Saccharomyces to perform secondary fermentation produced ciders with consistent alcohol and acidic characteristics, variable glycerol, acetaldehyde, ethyl acetate, methanol, propanol, i-butanol and 2-phenylethanol characteristics and acceptable sensory analysis results. Yeast[edit] The selection of yeast used for cider production is critical to the quality of the final product. As with other fermented beverages, like wine and beer, the strain of yeast used to carry out the alcoholic fermentation also converts precursor molecules into the odorants found in the final product. In general, two broad categories of yeast are used for cider making: commercially developed strains and wild, or autochthonous, strains. In either case, the species tend to be either Saccharomyces cerevisiae or Saccharomyces bayanus. Commercial strains are available for purchase from numerous distributors, and their characteristics are typically outlined in manuals from the companies. Selection for fermentation may be based on a yeast's ability to ferment at particular sugar concentrations, temperatures, or pH. Some producers may also select for yeasts that produce killer factors, allowing them to out-compete other yeast in the juice, or they may select yeast that contribute mouthfeel or specific aromas to the cider.[61] "Wild fermentations" occur when autochthonous yeast are allowed to carry out fermentation; indigenous yeasts can spontaneously initiate fermentation without any addition of other yeast strains by the cider maker. Autochthonous yeasts are wild yeast strains that are endemic to the specific location in which a cider is produced; this is the traditional method used for cider making, and many producers feel that the strains unique to their cidery contribute a sense of terroir to their product. Wild yeast populations can be incredibly diverse and commonly include species of Saccharomyces, Candida, Pichia, Hanseniaspora and Metschnikowia.[62] Typically, the native yeast take up residence in the cidery, and can be important to the unique flavour of the product.[63] Although it was once believed that the native yeast carrying out these spontaneous fermentations also came from the orchard itself, research has shown that the microbes cultured from apples in the orchard do not align with the microbes found during the various stages of fermentation, suggesting that the sole source of native yeast is the cidery.[64] Indigenous yeast strain population dynamics are affected by climatic conditions, apple variety, geographic location, and cider making technologies used.[65] These variables cause different regions to host unique endemic yeast populations. The particular composition of endemic yeast strains and the yeast's activity during fermentation are responsible for the unique characteristics of ciders produced in certain regions.[66] Unique autochthonous yeast populations promote different compositions of volatile flavour compounds, which form distinct tastes, aromas, and mouthfeel in finished ciders.[67] Using wild yeast populations for fermentation introduces variability to the cider making process that makes it more difficult to generate multiple batches of cider that retain consistent characteristics. Aside from carrying out the primary fermentation of cider, yeast may also play other roles in cider production. The production of sparkling cider requires a second round of fermentation, and a second yeast selection. The yeast used for the secondary fermentation in sparkling cider production serve the same purpose as the yeast used in the champagne method of sparkling wine production: to generate carbonation and distinct aromas with a fermentation that occurs in the bottle. The yeast are selected based on critical properties, such as tolerance to high pressure, low temperature, and high ethanol concentration, as well as an ability to flocculate, which allows for riddling to remove the yeast when the fermentation has finished.[68] Some researchers have also suggested that non-Saccharomyces yeasts could be used to release additional flavour or mouthfeel compounds, as they may contain enzymes, such as β-glucosidase, β-xylosidase, or polygalacturonase, which Saccharomyces yeast may not produce.[69] Not all yeast associated with cider production are necessary for fermentation; many are considered spoilage microbes and can be a significant source of off odors in the finished product. Brettanomyces species produce volatile phenols, especially 4-ethyl phenol, which impart a distinct aroma called "Bretty", typically described as "barnyard", "horsey", or "bandaid".[70] While these aromas would be considered spoilage odors in wines, many cider producers and consumers do not consider them a fault. Yeast species like Hanseniaspora uvarum, Metschnikowia pulcherrima, Saccharomyces uvarum, Zygosaccharomyces cidri, Candida pomicole, and Pichia membranifaciens have also been found to produce enzymes linked to generation of spoilage odors.[71] Festivals[edit] The western British tradition of wassailing the apple trees and making an offering of cider and bread in Autumn to protect the fertility of the orchard appears to be a relatively ancient tradition, superficially dating back to the pre-Christian Early Medieval period.[citation needed] The autumn tradition of 'bobbing' for apples is due to the abundance of fruit at this time.[citation needed] A modern cider festival is an organised event that promotes cider and (usually) perry. A variety of ciders and perries will be available for tasting and buying. Such festivals may be organised by pubs, cider producers, or cider-promoting private organisations.[citation needed] Uses and variations[edit] Calvados and applejack are distilled from cider. Calvados is made throughout Normandy, France, not just in the Calvados département. It is made from cider by double distillation. In the first pass, the result is a liquid containing 28–30% alcohol. After the second pass, the concentration of alcohol is about 40%. Applejack is a strong alcoholic beverage made in North America by concentrating cider, either by the traditional method of freeze distillation or by true evaporative distillation. In traditional freeze distillation, a barrel of cider is left outside during the winter. When the temperature is low enough, the water in the cider starts to freeze. If the ice is removed, the (now more concentrated) alcoholic solution is left behind in the barrel. If the process is repeated often enough, and the temperature is low enough, the alcohol concentration is raised to 20–30% alcohol by volume. Home production of applejack is popular in Europe. A few producers in Quebec and England, inspired by ice wine, have developed ice cider (French: cidre de glace). For this product, the apples are frozen either before or after being harvested. Its alcohol concentration is 9–13 % ABV. A popular apéritif in Normandy is pommeau, a drink produced by blending unfermented apple juice and apple brandy in the barrel (the high alcoholic content of the spirit prevents fermentation of the juice and the blend takes on the character of the aged barrel). Cocktails may include cider. Besides kir and snakebite, an example is Black Velvet in a version of which cider may replace champagne. Cider may also be used to make vinegar. Apple cider vinegar is noted for its high acidity and flavour. Related drinks[edit] Other fruits can be used to make cider-like drinks. The most popular is made from fermented pear juice, known as perry. It is called poiré in France and produced mostly in Lower Normandy there. A branded sweet perry known as Babycham, marketed principally as a women's drink and sold in miniature champagne-style bottles, was once popular but has become unfashionable. Another related drink is a form of mead, known as cyser. Cyser is a blend of honey and apple juice fermented together. Although not widely made in modern times, various other pome fruits can produce palatable drinks. Apicius, in Book II of De re coquinaria, includes a recipe calling for quince cider. National varieties[edit] Europe[edit] Before the development of rapid long distance transportation, regions of cider consumption generally coincided with those of cider production. As such, cider was said to be more common than wine in 12th-century Galicia[72] and certainly the idea of it was present in England by the Conquest of 1066, using crab apples: the word "Wassail" is derived from a Saxon phrase, wæs hæl": it is what would have been said by Saxons as a toast at Yuletide. Southern Italy, by contrast, though indeed possessing apples, had no tradition for cider apples at all and like its other neighbours on the Mediterranean Sea preserved the Roman tradition of apples as an ingredient for desserts, as evidenced by the frescoes at Herculaneum and Pompeii, descriptions by Classical writers and playwrights, and Apicius, whose famous cookbook does not contain a single recipe for fermenting apples but rather includes them as part of main courses, especially accompanying pork. Austria[edit] In Austria, cider is made in the southwest of Lower Austria, the so-called "Mostviertel" and in Upper Austria as well as in parts of Styria. Almost every farmer there has some apple or pear trees. Many farmers also have a kind of inn called a "Mostheuriger", similar to a heuriger for new wine, where they serve cider and traditional fare. Non-sparkling cider is typically called "Most". Austria's most popular sparkling cider Goldkehlchen is produced in south Styria and marketed internationally since 2013 by the company founders Adam and Eva.[citation needed] Belgium[edit] Cidrerie Ruwet SA, established in 1898, is the only independent craft cider producer in Belgium. In addition to their own brand Ruwet, the company produces 'high-end' ciders for private labels. Heineken owns the other Belgian cider maker Stassen SA, who in addition to their own local brands such as Strassen X Cider also produce Strongbow Jacques, a 5.5% ABV cider with cherry, raspberry, and blackcurrant flavours. Zonhoven-based Konings NV specialises in private label ciders for European retailers and offers a wide variety of flavours and packaging options to the beverage industry. Stella Artois Cidre is produced in Zonhoven and has been marketed since 2011.[73] Denmark[edit] Despite a strong apple tradition, Denmark has little cider production. Six places that produce cider in Denmark are Pomona (since 2003), Fejø Cider (since 2003), Dancider (since 2004), Ørbæk Bryggeri (since 2006), Ciderprojektet (since 2008), and Svaneke Bryghus (since 2009). All are inspired mainly by English and French cider styles. The assortment of imported ciders has grown significantly since 2000, prior to that only ciders from Sweden, primarily non-alcoholic, were generally available. The leading cider on the Danish market is made by CULT A/S.[74] In 2008, Carlsberg launched an alcoholic cider in Denmark called Somersby cider which has an alcohol content of 4.7% and a sweet taste.[75][76] Finland[edit] The best-known brands labelled as cider are Golden Cap, Fizz, and Upcider. They typically contain 4.5–4.7 %vol of alcohol. Virtually all Finnish "cider" is produced from fermented apple (or pear) juice concentrate mixed with water and is not cider as per the traditional description of the drink. Flavoured ciders, available in a large selection, are very popular and widely available in stores, with a variety of flavours ranging from forest berry to rhubarb and vanilla. France[edit] France was one of the countries that inherited a knowledge of apple cultivation from both the Celtic Gauls and the later Romans, who ruled the country for approximately 500 years: both had knowledge of grafting and keeping apples. The earliest mentions of cider in this country go back to the Greek geographer Strabo: he speaks of the profusion of apple trees in Gaul and describes a cider-like drink.[77] In the 9th century, Charlemagne, in the Capitulars, ordered skilled brewers (the Sicetores) to always be present on his estates to make him ale, "pommé" (pomacium), perry and all the liquors liable to be used as drinks, and also ordered an expansion of planting apple trees in what is now Northern France.[78] Artisanal cider from Brittany French cidre (French pronunciation: ​[sidʁ]) is an alcoholic drink produced predominantly in Normandy and Brittany. It varies in strength from below 4% alcohol to considerably more. Cidre Doux is a sweet cider, usually up to 3% in strength. 'Demi-Sec' is 3–5% and Cidre Brut is a strong dry cider of 4.5% alcohol and above. Most French ciders are sparkling. Higher quality cider is sold in champagne-style bottles (cidre bouché). Many ciders are sold in corked bottles, but some screw-top bottles exist. In crêperies (crêpe restaurants) in Brittany, cider is generally served in traditional ceramic bowls (or wide cups) rather than glasses. A kir Breton (or kir normand) is a cocktail apéritif made with cider and cassis, rather than white wine and cassis for the traditional kir. The Domfrontais, in the Orne (Basse-Normandie), is famous for its pear cider (poiré). The calvados du Domfrontais is made of cider and poiré. Some cider is also made in southwestern France, in the French part of the Basque Country. It is a traditional drink there and is making a recovery. Ciders produced here are generally of the style seen in the Spanish part of the Basque Country. A recently popular variety is the Akived, a piquant drink served cold. Calvados, from Normandy, and Lambig from Brittany are a spirits made of cider through a process called double distillation. In the first pass, the result is a liquid containing 28%–30% alcohol. In a second pass, the amount of alcohol is augmented to about 40%. Germany[edit] Main article: Apfelwein "Apfelwein" by Bembel-With-Care, made from traditional Odenwälder orchards German cider, usually called Apfelwein (apple wine), and regionally known as Ebbelwoi, Apfelmost (apple must), Viez (from Latin vice, the second or substitute wine), or Saurer Most (sour must), has an alcohol content of 5.5–7% and a tart, sour taste. German cider is mainly produced and consumed in Hessen, particularly in the Frankfurt, Wetterau, and Odenwald areas, in Moselfranken, Merzig (Saarland) and the Trier area, as well as the lower Saar area and the region bordering on Luxembourg and in the area along the Neckar River in Swabia. In these regions, several large producers, as well as numerous small, private producers, often use traditional recipes. An official Viez route or cider route connects Saarburg with the border to Luxembourg. Ireland[edit] Magners cider Cider is a popular drink in Ireland. A single cider, Bulmers, dominates sales in Ireland: owned by C&C and produced in Clonmel, County Tipperary, Bulmers has a connected history to the British Bulmers cider brand up until 1949. Outside the Republic of Ireland, C&C brand their cider as Magners. It is very popular in Ireland to drink cider over ice and encouraged in their advertising. Cidona, a non-alcoholic version of Bulmers, is a popular soft drink in Ireland and used to be a C&C-owned brand. However, in recent years, other ciders have begun to take a large share in the market, for example, Heineken's 'Orchard Thieves'. There has been a renaissance in the smaller artisanal cider producers since 2010. These now number more than a dozen across the island of Ireland and offer the consumer a broad range of differing, typically non-mainstream flavour profiles.[79][80] Italy[edit] Cider was once widely produced in northern Italy's apple growing regions, with a marked decline during fascist rule, due to the introduction of a law banning the industrial production of alcoholic beverages derived from fruits of less than 7% ABV, which was aimed at protecting wine producers.[81] Present laws and regulations are favourable to cider makers, but production has only survived in a few alpine locations, mostly in the regions of Trentino, and in Piedmont, where it is known as vin ëd pom (apple wine) or pomada, because it traditionally was left to ferment in a vat along with grape pomace, giving it a distinctive reddish colour.[82] Netherlands[edit] In the Netherlands, cider is not as commonly available as in its surrounding countries. In 2007, Heineken started testing a cider-based drink branded Jillz in a number of bars throughout the country. The beverage, an alcopop made by blending sparkling water, fruit flavouring, malt, and cider, is marketed towards female drinkers as an alternative to beer. At the same time, Heineken also introduced Strongbow Gold as a secondary brand to provide the choice of a real cider, which was targeted to a male audience. Both beverages contain 5% alcohol by volume, which is similar to a typical draught beer in the Netherlands. Other brands are available in supermarkets, most noticeably Magners and Savanna Dry,[83] and in liquor stores, generally, a broader range may be obtained. Norway[edit] In Norway, cider (sider) is a naturally fermented apple juice. Pear juice is sometimes mixed with the apple to get a better fermenting process started. Three brands of sparkling cider with an abv of approximately 10% are available to the Norwegian public through distribution by the monopoly outlet Vinmonopolet, Hardanger Sider Sprudlande from Hardanger, Krunesider from Bergen sourcing apples from Hardanger, and Liersider from Lier.[84][85] In line with the law of 1975 prohibiting all advertising of alcoholic beverages of abv above 2.5%,[86] the products receive little exposure despite a few favourable press reviews.[85][87] Ciders of low alcohol levels are widely available, mostly brands imported from Sweden; carbonated soft drinks with no alcoholic content may also be marketed as "cider".[87] Portugal[edit] Cider was once very popular in northern Portugal[88] where its production was larger than wine production until the 11th century,[88] but nowadays, its popularity has decreased and it is mostly consumed in the coasts of Minho, Âncora e Lima, where it is used as a refreshment for thirst. In some festivities, it is still used rather than wine. There is also a traditional production of the drink in Madeira. Poland[edit] Polish cider sold in Krakow Poland is the largest producer of apples in Europe. Cider is known in Poland as Cydr or Jabłecznik. In 2013, Poles drank 2 million litres of cider, which adds up to 1% of the country's annual alcohol sales. Sales more than doubled from the previous year. In the summer of 2014, Minister of Economy Janusz Piechociński supported in vain the creation of a draft law to legalise television cider publicity.[89] The category is just gaining popularity among consumers. Areas strong in cider production are focused around the centre of the country in the Masovian and Łódź voivodeships.[90] Large quantities of Polish apple concentrate are exported to UK, Scandinavia, and Ireland for cider production. Spain[edit] Asturian cider being poured ("escanciado") in the traditional manner Asturian cider The making and drinking of cider is traditional in several areas of northern Spain, mainly Galicia, the Principality of Asturias, Cantabria, and the Basque Country. The largest producer of cider in Spain is the Atlantic region of Asturias, where cider is considered not only a beverage but an intrinsic part of its culture and folklore. Asturias amounts more than 80% of the whole production of Spain. The consumption of cider in Asturias is of 54 litres per person/year, probably the highest in any European region. One of the most popular ciders in Spain is called "El Gaitero" (the bagpipe player) which can be found everywhere in Spain and which is produced in this region. However, it must not be confused with the traditional Asturian cider as it is a sparkling cider more in the way of French ciders. It is a factory produced cider, sweet and very foamy, much like lambrusco, different from the more artisan and traditional cider productions. Recently, new apple tree plantations have been started in grounds belonging to the old coal mines, once important in Asturias. The first testimony about cider in Asturias was made by Greek geographer Strabo in 60 BC. The traditional Asturian sidra is a still cider of 4–8% strength, although there are other varieties. Traditionally, it is served in sidrerías and chigres, pubs specialising in cider where it is also possible to have other drinks as well as traditional food. One of the most outstanding characteristics is that it is poured in very small quantities from a height into a wide glass, with the arm holding the bottle extended upwards and the one holding the glass extended downwards. This technique is called escanciar un culín (also echar un culín) and is done to get air bubbles into the drink (espalmar), thus giving it a sparkling taste like Champagne that lasts a very short time. Cider is also poured from barrels in the traditional Espichas. Basque people drinking cider in a sagardotegi (cider house) Cider has also been popular in the Basque Country for centuries.[91] Whilst Txakoli and Rioja wines became more popular in Biscay, Álava, and Navarre during the 19th century, there is still a strong Basque cider culture in Gipuzkoa. From the 1980s, government and gastronomic associations have worked to revive this culture in all Basque regions. Known as sagardoa (IPA: /s̺a'gardoa/), it is drunk either bottled or in a cider house (called a sagardotegi), where it is poured from barrels. Most of "sagardotegis" are in the north of Gipuzkoa (Astigarraga, Hernani, Urnieta, and Usurbil), but they can be found everywhere in Gipuzkoa, the northwest of Navarre and the northern Basque country. Cider tasting events are popular in the Basque province of Gipuzkoa, where stalls are set up on the street selling the drink from several producers at cheap prices and served until stock runs out. Sweden[edit] A glass of Rekorderlig wild-berries cider Due to Swedish law, stores in Sweden cannot sell cider with less than 15 percentage juice by volume under the name Cider.[92] "Cider" with none or less than 15% juice is instead usually sold as "Apple/Pear beverage of cider character" (Swedish: "Äpple-/Pärondryck med Ciderkaraktär"). Brands of cider in Sweden include Rekorderlig, Kivik, Herrljunga and Kopparberg. Switzerland[edit] In Switzerland cider is called Suure Most or Saft in the German-speaking part, Cidre in the Romandy, and Sidro in the Italian-speaking regions. The drink was made popular in the 19th century when apple production increased due to progress in pomology. At the turn of the century, cider consumption was at 28.1 litres per person. In the 1920s, advantages in the pasteurisation of apple juice and the emerging temperance movement led to a strong decrease of cider production.[93] Today, typical Swiss cider consists of fermented apple juice mixed with 30% fresh juice which is added for sweetness. This drink is then pasteurised and force-carbonated. Imported cider is not common as according to Swiss laws cider must contain more than 70% of juice.[94] United Kingdom[edit] Main article: Cider in the United Kingdom A pint glass of Strongbow cider There are two broad main traditions in cider production in the UK: the West Country tradition and the eastern Kent and East Anglia tradition. The former are made using a much higher percentage of true cider apples and so are richer in tannins and sharper in flavour. Kent and East Anglia ciders tend to use a higher percentage of or are exclusively made from, culinary and dessert fruit; they tend to be clearer, more vinous and lighter in body and flavour. At one end of the scale are the traditional, small farm-produced varieties. These are non-carbonated and usually cloudy orange in appearance. Britain's West Country contains many of these farms which have an abundance of ancient varieties of specialist cider-apples. Production is often on such a small scale, the product being sold only at the site of manufacture or in local pubs and shops.[95] At the other end of the scale are the factories mass-producing brands such as Strongbow and Blackthorn. Mass-produced cider, such as that produced by Bulmers, is likely to be pasteurised and force-carbonated. The colour is likely to be golden yellow with a clear appearance from the filtration. White ciders are almost colourless in appearance. Americas[edit] In the US, "cider" often refers to unfiltered apple juice, traditionally made with a distinct sweet-tart taste, and in these regions, the fermented beverage is known as "hard cider". In Canada, the terms "cider" and "apple cider" are interchangeable although they generally refer to alcoholic and juice beverages, respectively. Argentina[edit] In Argentina, cider, or sidra is by far the most popular alcoholic carbonated drink during the Christmas and New Year holidays. It has traditionally been considered the choice of the middle and lower classes (along with ananá fizz and pineapple juice), whereas the higher classes would rather go for champagne or local sparkling wines for their Christmas or New Year toast. Popular commercial brands of cider are Real, La Victoria, "Rama Caida", Tunuyan. It is usually marketed in 0.72-litre glass or plastic bottles. However, there has been lately a campaign by some bottlers to make cider a drink consumed all year round, in any occasion, and not only seasonally. Cider now comes in smaller bottle sizes and commercials show people drinking at any time[96] (and not only toasting with it around a traditional Christmas or New Year table). Canada[edit] Cider is produced commercially in every Canadian province except Manitoba, Newfoundland and Labrador and Saskatchewan, usually with a 5–7% alcohol content although the term is also used for some non-fermented apple juices. According to the Canadian Food and Drug Regulations, alcoholic cider is an alcoholic fermentation of apple juice that does not contain more than 13% absolute alcohol by volume (ABV) or less than 2.5% ABV. Frozen apples in Quebec for the making of ice cider Quebec cider is considered a traditional alcoholic beverage. It is generally sold in 750 ml bottles, has an alcohol content generally between 7% and 13% (with aperitifs ciders having alcohol content up to 20%), and can be served as a substitute for wine. As in the rest of the world, sparkling cider is getting more and more popular in Quebec and thanks to the law cider sold in the province can only be made from 100% pure apple juice.[citation needed] Cider making was, however, forbidden from the early years of British rule as it was in direct conflict with established British brewers' interests (most notably John Molson). In recent years, a new type called ice cider has been sold. This type of cider is made from apples with a particularly high level of sugar caused by natural frost. The regulations regarding cider in Canada are fairly strict in terms of sourcing and alcohol content. For it to be legally sold as cider, it must be the product of the alcoholic fermentation of apple juice and it must contain no less than 2.5 and no more than 13.0 percent alcohol by volume. However, the list of ingredients that may be added during manufacture is quite flexible and allows for 17 different categories of foods, chemicals and gases.[8] Chile[edit] Cider has been made in Chile since colonial times.[citation needed] Southern Chile accounts for nearly all cider production in the country. Chileans make a distinction between "sidra" ("cider"), in fact, sparkling cider, and "chicha de manzana" ("apple chicha"), a homemade cider that is considered of less quality. Mexico[edit] Two types of cider (sidra) are sold in Mexico. One type is a popular apple-flavoured, carbonated soft drink, sold under a number of soft drink brands, such as Sidral Mundet and Manzana Lift (both Coca-Cola FEMSA brands), Manzanita Sol (owned by PepsiCo), and Sidral Aga from Group AGA. The other type, alcoholic sidra, is a sparkling cider typically sold in Champagne-style bottles with an alcohol content comparable to beer. Sidra was, due to the expense of imported champagne, sometimes used as a substitute for New Year's Eve toasts in Mexico, as it is also a sweet, fruity drink. However, now the practice is to drink cider on Christmas Eve, celebrated with the family, and champagne on New Year's celebrated with friends. Cider beverages form a very small share of the Mexican alcoholic beverage market, with the figures for 2009 volume sales amounting to only 3.8 million litres. United States[edit] Main article: Cider in the United States In the United States, the definition of "cider" is usually broader than in Europe and specifically Ireland and the UK. There are two types, one being traditional alcoholic hard cider and the other sweet or soft cider, often simply called apple cider. Uruguay[edit] Cider fizz or fizz is a cider variety made by mixing and fermenting various fruit juices other than apple with cider, as ananá fizz (pineapple juice), frutilla fizz (strawberry juice) or durazno fizz (peach juice).[citation needed] East Asia[edit] Usually, cider in East Asia refers to a soft drink similar to Sprite or lemonade.[citation needed] China[edit] A popular drink in China is called "Apple cider vinegar" (Chinese: 苹果醋; pinyin: Píngguǒ Cù). Shanxi Province is noted for the "vinegar" produced there. Japan[edit] In Japan, the terms "cidre" (シードル, shīdoru) or "apple sparkling wine" usually refer to the alcoholic beverage to distinguish it from the sparkling unalcoholic soda drink, cider, although both terms are now interchangeably used. While Japan is not historically a cider-making country, there is currently a renaissance of new, younger cider makers in the prefectures of Aomori and Nagano. In 2019, the number of international ciders imported to Japan increased, signifying a start to its popularity among Japanese consumers.[97][98] South Asia[edit] India[edit] Recent economic growth has led to development of new categories of alcohol in India. Cider is one such category. New product launches are seen in almost all metropolitan cities. The nuanced taste and rich legacy of cider from the British era helps the prospects of the drink in the bored scenario of pale lagers. Also a filtered non-alcoholic carbonated apple juice called "Appy Fizz" was introduced by Parle in India in 2005 and it became an instant hit. Recently, they have decided to push the brand beyond the Rupees 1,000 crore mark.[99] Pakistan[edit] Non-alcoholic, apple-flavoured carbonated drinks are popular in the country, with local brands such as Mehran Bottler's Apple Sidra and Murree Brewery's Big Apple in the market. Africa[edit] Kenya[edit] East African Breweries launched Tusker Premium Cider in 2017. South Africa[edit] There are two main brands of cider produced in South Africa, Hunters and Savanna Dry. They are produced and distributed through Distell Group Limited. Hunters Gold was first introduced in South Africa in 1988 as an alternative to beer. The Hunters range includes Hunters Dry, Hunters Gold, Hunters Export and Hunters Edge launched in April 2017. Savanna Dry was introduced in 1996 and also comes in a Light Premium variety as well as in a Savanna Dark variant. Oceania[edit] This section does not cite any sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Cider" – news · newspapers · books · scholar · JSTOR (April 2018) (Learn how and when to remove this template message) Australia[edit] The composition of cider is defined in the Australia New Zealand Food Standards Code and "means the fruit wine prepared from the juice or must of apples and no more than 25% of the juice or must of pears". Cider has been made in Australia since its early settlement. Primarily this production has been for limited local usage, with national commercial distribution and sales dominated by two brands: Mercury Cider and Strongbow. Since early 2005, they have been joined in the market by numerous new producers including Three Oaks Cider, Pipsqueak, and Tooheys 5 Seeds Cider as well as imported brands like Magners, Weston's, Monteith's, Kopparberg, Rekorderlig, and Somersby. With the growth in interest in cider, the number of local producers has increased. Some cider producers are attempting to use more traditional methods and traditional cider apple varieties such as Henry's of Harcourt and Crucible in S.W. Victoria. Other smaller brands rely on the available culinary (standard eating—supermarket and cooking apples) fruit. In the Yarra Valley early producers were Kelly Brothers cider and Lilydale. Later came Napoleone & Co. The Bridge Road Brewery and Amulet Winery, both in Victoria's Beechworth, have released ciders. South Australia's boutique ciders include Lobo (Adelaide Hills), The Hills Cider (Adelaide Hills), Thorogoods (Burra), and Aussie Cider (Barossa). In Western Australia, the number of cider producers has also grown in the southwest region, particularly in areas where wine is also produced with producers in Denmark, Pemberton, and Margaret River. In Tasmania, there are a number of boutique cider makers including Red Sails (Middleton), Pagan Cider (Huon Valley), Dickens Cider (Tamar Valley), and Spreyton Cider (Spreyton). Willie Smiths is a medium to large producer of commercial and craft cider. New Zealand[edit] In New Zealand, cider is categorised as a fruit wine and the rules which define what can be called a cider are very lax—the standards do not even specify a minimum for the amount of apple juice required to call a drink "cider".[100] At the same time Ready to Drink beverages are not permitted for sale in supermarkets and grocery outlets. These two factors have resulted in the production of a wide range of low juice content, sweet, often flavoured drinks under the "cider" banner being used to circumvent this restriction. Most of these ciders are produced and marketed by the three large brewers (Lion Nathan, DB and Independent). Most New Zealand ciders are made from concentrate or from reject apples from the country's significant export apple industry. These ciders are made year round with little consideration given to maturation. A few producers have demonstrated that NZ's excellence in apple production can translate into the manufacture of world class ciders. Peckham's Cider is the principal producer in this class. They make whole juice ciders from apples grown specifically for cidermaking, principally from their own orchard of 30 heritage cider varieties. They have won Champion Cider in the NZ Cider Awards in 2015, 2016 and 2017.[101] Abel Cider of Nelson is another producer to make vintage cider from 100% freshly harvested apples and pears. Unlike the bulk producers, Abel hand harvest tree ripened fruit, crush it, then ferment until dry. Abel is unfined and unfiltered, meaning they allow the cider to naturally clarify via gravity; this gentle process helps preserve the natural fruit characteristics. All mass-produced ciders in New Zealand are loosely regulated with their minimum content of fruit juice and alcohol content (mostly 4 to 5%). Lion produces Isaac's ciders from concentrate under the Mac's trademark. The range includes three artificial flavours: apple, pear, and berry with limited edition ciders that are released seasonally. Their Speight's brand also makes a cider from concentrate. The Dominion Breweries brands Monteith's Brewery in Greymouth on the west coast of the South Island makes an apple and a pear cider while their Old Mout Cider—based in Nelson in the South Island—is blending fruit wines with cider to create fruit ciders including boysenberry and feijoa varieties. Rekorderlig Cider (Pear, Wild Berries, Mango and Raspberry, Strawberry and Lime, Apple and Blackcurrant and Apple and spice), and Johnny Arrow Cider are another two brands owned by this company." (wikipedia.org) "We are Molson Coors Beverage Company.   MillerCoors suppliers For more than two centuries Molson Coors has been brewing beverages that unite people for all of life’s moments. From Coors Light, Miller Lite, Molson Canadian, Carling and Staropramen to Coors Banquet, Blue Moon Belgian White, Saint Archer Gold, Leinenkugel’s Summer Shandy, Creemore Springs and more, Molson Coors produces some of the most beloved and iconic beer brands ever made. While the company’s history is rooted in beer, Molson Coors offers a modern portfolio that expands beyond the beer aisle with sparkling cocktails, hard coffee, canned wine, kombucha, cider and more. Molson Coors Beverage Company is a publicly traded company that operates through Molson Coors North America and Molson Coors Europe, and is traded on the New York and Canadian Stock Exchange (TAP). The company’s commitment to raising industry standards and leaving a positive imprint on our employees, consumers, communities and the environment is reflected in Our Beer Print and our 2025 sustainability targets." (moisoncoors.com) "In 1786, English immigrant John Molson founded Canada’s oldest beer brewery on the banks of the St. Lawrence River in Montreal. He wrote, “My beer has been universally well-liked beyond my most sanguine expectations.” The legacy continues seven generations later with brands like Molson Canadian, which was first brewed in 1959 and remains today one of Canada’s most iconic and best-selling beers. Adolph Coors, a penniless brewer’s apprentice, stowed away on a ship from Germany in 1868 and made his way west, coming upon the perfect water of Clear Creek in Golden, Colo., at the foot of the Rocky Mountains. He opened a brewery in 1873. A century later, in 1978, Coors Light was born. It is now one of the best-selling beers in the U.S. and enjoyed by beer drinkers in more than 25 countries worldwide. Frederick J. Miller began his apprenticeships in brewing as an adolescent. By 1849, he was brewmaster to a German prince. After immigrating to the U.S., he settled in Milwaukee, and in 1855 leased and later purchased the suburban Plank Road Brewery for $2,300. He brought a unique brewer’s yeast from Germany to ferment his beers that gave them unique flavor and character. Its descendant yeast is still used in some of our beers. 1700 Skip to 1800 1774 William Worthington began brewing in Burton on Trent, England.Beer box 1777 Glass of beer and map of EnglandWilliam Bass sets up shop in Burton, England. 1786 John Molson opens brewery in Montreal, Canada.   1800 Skip to 1900 1855 Frederick J. Miller leases and later purchases the Plank Road Brewery in Milwaukee, Wisc.Miller house and US eastern map   1867 Jacob Leinenkugel and business partner John Miller open the Spring Brewery in Chippewa Falls, Wisc.   1869 Staropramen Brewery established in Smíchov region of Prague.   1873 Adolph Coors opens the Golden Brewery in Golden, Colo.   1881 The Plovdiv Brewery was the first brewery established in Bulgaria.   1885 Recyclable beer cansCoors launches its first recycling effort - 45 cents for dozen empty quart bottles.   1893 The Zagreb Brewery was founded and became famous for having the city's first electrical light.Light bulb   1896 Beer kettle and Montenegro mountainsThe first and only brewery in Montenegro, the Trebjesa Brewery, was established.   1900 Skip to 2000 1916 - 1933 Prohibition hits Colorado in 1916 and then the nation in 1919. Miller and Coors survive by brewing soda, near-beer and malt syrups until Prohibition is lifted in 1933. 1941 Beer can and military helmetCoors aids war effort by setting aside half of all beer brewed for the military.   1945 Molson offers up public ownership in the company.   1959 Coors can Molson Canadian is introduced. Also, Coors introduces aluminum cans, cold filter brewing and launches an American recycling revolution by offering a penny for every can returned to the brewery. 1961 Miller purchases Milwaukee's A. Gettleman Brewing Co., including its Milwaukee's Best brand.   1975 Coors becomes a publicity traded company.   1978 Coors light canCoors Light is introduced and dubbed the "Silver Bullet."   1988 Miller buys the Jacob Leinenkugel Brewing Company, enabling the family brewery to grow and expand into a national brand. 1989 Molson merges with Carling O'Keffe, becoming Canada's largest brewer and fifth-largest brewer on North America. 1995 Blue Moon beer glass Coors launches Blue Moon. The Sandlot Brewery at Coors Field in Denver is the first brewery in a Major League Baseball Stadium. 2000 Skip to End 2002 Coors acquires the England and Wales-based business of Bass Brewers and creates Coors Brewers Ltd., the UK's second-largest brewer. SAB acquires Miller Brewing Company. Beer glass with a UK flag 2005 MolsonCoors logoMolson and Coors combine in a merger of equals. Later that year, the combined company acquires Creemore Springs Brewery in Ontario. 2008 Molson Coors and SABMiller form a joint venture, MillerCoors, that combines the U.S. and Puerto Rico business.MillerCoors logo 2009 Molson Coors purchases Granville Island Brewery in British Columbia.   2011 Molson Coors creates joint venture with Cobra Beer Company in India.   2012 Molson Coors acquires Staropramen-maker, StarBev. MillerCoors acquires Crispin Cider Company.   2013 Molson Coors acquires Franciscan Well Brewery in Cork, Ireland.   2015 Beer glassesMolson Coors acquires Mt. Shivalik Brewery in India. MillerCoors acquires Saint Archer Brewing in San Diego. 2016 MillerCoors acquires Terrapin Beer Co. of Athens, Ga.; Hop Valley Brewing Company of Eugene, Ore.; and Revolver Brewing of Granbury, Texas. Molson Coors acquires remaining shares of the MillerCoors joint venture from SABMiller. MolsonCoors logo and a beer 2017 Molson Coors acquires Sharp’s Brewery of Rock, England.   2018 Molson Coors acquires Clearly Kombucha of Fairfield, Calif. Molson Coors acquires Aspall Cyder of Suffolk, England. Molson Coors and HEXO Corp. form a Toronto-based joint venture called Truss to develop cannabis-infused beverages for the Canadian market. Molson Coors acquires Vukovarsko Pivo of Vukovar, Croatia. 2019 Molson Coors acquires Pardubicky pivovar of Pardubice, Czech Republic, and Hop Stuff Brewery of London. 2020 Molson Coors changes corporate name to Molson Coors Beverage Company. Molson Coors acquires Atwater Brewery of Detroit, Mich." (moisoncoors.com) "A liquor store is a retail shop that predominantly sells prepackaged alcoholic beverages — typically in bottles — intended to be consumed off the store's premises. Depending on region and local idiom, they may also be called bottle store, off licence, bottle shop (in United Kingdom, Ireland, and New Zealand), package store (in much of the United States), party store (in Michigan),[1][2] ABC store, state store, or other similar terms. Many jurisdictions have an alcohol monopoly.... African countries[edit] In South Africa, Namibia and Zimbabwe, these stores are generally called bottle stores. United Kingdom and Ireland[edit] Foley's off-licence, Sligo, Ireland. Main articles: Alcohol licensing laws of the United Kingdom and Alcohol licensing laws of Ireland In the United Kingdom and Ireland the corresponding term is off licence, which refers to the fact that alcohol may be bought on the licensed premises, but must be consumed off the premises. Almost all supermarkets and groceries, and many petrol stations, have an off-licence. In the United Kingdom, the "off-licence" status of a shop could once be used as a device to circumvent restrictive trading laws, particularly those concerning Sunday trading. Depending on local by-laws, shops might be either required to close at 12:00 once a week, or else not be allowed to trade in the evening. Shops with an off-licence made their hours similar to those of public houses, opening during lunch hours and from early evening to the mandatory closing time, usually 22:30 or 23:00. The Sunday Trading Act 1994, however, somewhat altered this situation.[how?] Oceania[edit] Australia – Regulation of alcoholic beverage sales is a state responsibility. Generally, beer, wine and spirits must be purchased at a bottle shop, colloquially known as a bottle-o. These may be a separate section of a supermarket or an individual shop – major retail corporations usually have their own bottle shop franchises located close to their supermarket operations. Drinking establishments may also sell liquor for off-site consumption. Drive-through alcoholic retail outlets are common. The state of Victoria and the Australian Capital Territory permit the sale of alcoholic beverages from supermarkets and convenience shops. New Zealand – Supermarkets may sell beer, cider and wine with no more than 15% ABV only. Spirits (whisky, brandy, rum, gin, vodka, etc.), including ready to drink (RTD) mixed spirits, must be purchased at bottle shops. Off-licence is also used for beverage outlets inside sporting venues, whereby alcoholic beverages are bought "outside" the point-of-sale, even if it was inside a food outlet, because it can be consumed at the stands, but is still consumed within the vicinity of the venue itself, and cannot be taken out of the venue. Nordic countries[edit] Note: All Nordic countries, except Denmark, have government-owned alcohol monopolies. Denmark – Alcoholic beverages can be bought at any grocery store or kiosk. There are several dedicated stores specialised in certain types of alcohol, typical wine or beer. Faroe Islands – Alcoholic beverages above 1.8% ABV can be bought in Rúsdrekkasøla Landsins, also known as Rúsan Finland – As of 2018, grocery stores may sell beer and other alcoholic beverages, including alcopops made with distilled alcohol, no higher than 5.5% alcohol by volume (ABV).[4] (Until 2018, the limit was 4.7% ABV, and grocery stores were allowed to only sell drinks produced by fermentation.) All other alcohol must be purchased in the Alko store. Iceland – Can only be bought at hard-liquor stores. Vínbúð stores. Norway – Alcoholic beverages above 4.8% ABV can only be bought at Vinmonopolet stores. Sweden – Grocery stores may sell beer no higher than 3.5% ABV. All other alcohol must be purchased in the state-run Systembolaget stores. European Union[edit] In Bulgaria, Croatia, Cyprus, Czech Republic, Estonia, France, Germany, Greece, Hungary, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Poland, Portugal, Romania, Slovakia, Slovenia and Spain all supermarkets, convenience stores, and gas stations may sell beer, wine, and liquors only if they possess a licence. The consumption of alcohol on premises is not forbidden, but is frowned upon. In the Netherlands supermarkets are allowed to sell alcoholic beverages up to 15% ABV, hard liquor is only sold from specialized bottle shops. United States[edit] Some states in the United States operate their own retail stores for the sale of certain types of alcohol, such as this state-run liquor store in Cottonwood Heights, Utah. The Bunghole, a liquor store in Salem, Massachusetts, a non-ABC state. Further information: Alcohol laws of the United States The Twenty-first Amendment of the United States Constitution allows states to regulate the sale and consumption of alcoholic beverages.[5] State regulations vary widely. The majority of the U.S. states have laws specifying which alcoholic beverages must be sold in specialty liquor stores and which may be sold in other venues. In seventeen alcoholic beverage control (ABC) states, the specialty liquor stores are owned and operated exclusively by the state government, where liquor stores often sell only spirits or sometimes sell spirits and wine but not beer. ABC-run stores may be called ABC stores or state stores. In Alabama, Connecticut,[6] Georgia, Louisiana, Massachusetts, Rhode Island, and Texas,[6] liquor stores are also known as package stores; locally in Connecticut, Massachusetts, and areas bordering these states the term pack or packie is used as well, because purchased liquor must be packaged in sealed bottles or other containers when it is taken from the store.[7] In four states (Colorado, Kansas, Minnesota, and Utah), only low-point beer may be sold in supermarkets or gas stations. In Utah, stores not owned and operated by the state are known as Package Agencies. These are liquor outlets operated by private individuals or corporate entities under contract with the state for the purpose of selling packaged liquor, wine and beer to the general public for off-premise consumption. Package Agencies are located in communities too small to warrant the establishment of a state store, and in resorts and hotels where the outlets exist primarily for the benefit of their guests. In Minnesota there are both private liquor stores or city-owned municipal liquor stores.[8] They are sometimes known as "Off Sales", meaning purchase for off-premises consumption, similar to "Off-license" in the UK. A bar or tavern is an "On Sale" where liquor is consumed on-premises. Municipal liquor stores are sometimes called "Munis."[8] In some states (e.g., California, Louisiana, Missouri, Nevada, New Mexico, and Wisconsin), all alcoholic beverages can be sold practically anywhere, including drug stores and gas stations. In Washington state, all beer and wine are available in specialty stores, grocery stores, convenience stores, department stores, taverns, and other locations. All spirits are available in stores greater than 10,000 sq ft (such as grocery stores, big box liquor chains, and drug stores). There are two exceptions to the 10,000 sq ft rule: 1) former state and contract liquor stores that reopened under private ownership may also sell spirits provided they have been issued a new license from the state; and 2) cities, mostly in rural areas, that do not have a store that meets the minimum floor space may be allowed to sell spirits if the Liquor Control Board deems that there are no sufficient establishments within the trade area. In Los Angeles and most parts of Southern California, Angelenos often colloquially refer "liquor store" to any Convenience store, corner store, minimart, or similar small local neighborhood grocery store. Canada[edit] All provinces except Alberta have government-owned retail liquor monopolies. Alberta has only privately owned liquor stores. British Columbia and Saskatchewan have both private and government-owned retail liquor outlets. Due to federal law, all provincial liquor boards must act as the first importer of alcoholic beverages.[9][10] Alberta – Only liquor stores may sell alcoholic beverages in urban areas, but unlike other provinces they are all privately owned and operated. Recently the province has allowed supermarkets to open attached liquor stores, but with separate entrances. Urban gasoline (petrol) stations and convenience stores may also have attached liquor stores but with separate entrances and ownership. In areas without another liquor retailer within a 15 km radius, any licensed retailer may sell beer, wine, and liquor, including convenience stores, general stores, and gasoline (petrol) stations. The AGLC has retained its monopoly over the wholesaling of imported beer, wine and distilled spirits, although the distribution of these products is done by a private contractor. British Columbia – Alcoholic beverages may be sold only: in privately owned retail stores (stores can only be operated by primary liquor license holders, such as bars, pubs and hotels, but the stores can be located off site) in government-owned stores, in rural government-appointed liquor agencies (which may be a gas station or convenience store). There are also VQA (Vintners Quality Alliance) wine stores, which are privately owned. These stores only sell only British Columbia wines that have the VQA designation; these wines are sold at the same price as in the government liquor stores. There are also a limited number of private wine shops, which can sell both British Columbia and non-British Columbia wines. In 2012 British Columbia announced it planned to fully privatize liquor wholesale distribution by 2015. In September 2012 the initiative to privatize liquor wholesale distribution was cancelled, a term agreed upon during contract negotiations with the BCGEU. Manitoba – Only hotels may sell chilled domestic beer. Beer, Wine, and Liquor only sold by government owned Liquor Marts. There are also a limited number of private wine retailers in Manitoba as well. New Brunswick – Only government owned liquor stores or rural government appointed liquor agencies may sell beer, wine, and liquor. However, breweries and cottage wineries may sell directly to the public if licensed to do so. Newfoundland and Labrador – Convenience Stores may sell beer that is brewed locally. Wine, liquor and imported beer is only sold by government owned liquor stores, or rural government appointed liquor agencies. Nova Scotia – In the past, only the provincially owned NSLC (Nova Scotia Liquor Corporation) could sell liquor products, including hard liquor, wine, and beer. Many NSLC locations are connected to grocery stores. Over the past five years, the NSLC began to allow a limited number of small private agency stores to operate in rural areas where there is not a NSLC location. Ontario – Brewers Retail Inc. (operating as The Beer Store), originally owned by a co-operative of Ontario brewers but now owned by multinational brewers mostly based outside Canada, is the only privately owned entity that can sell beer. Only the provincially owned Liquor Control Board of Ontario (LCBO) may sell hard liquor or wine, though it also sells beer, particularly in small markets that Brewers Retail does not serve. There are also a limited number of privately owned specialty wine stores: Wine Rack, run by Vincor International and The Wine Shop (formerly Vineyards Estate Wines), run by Andres Wines. The province allows Ontario wineries to maintain a fixed number of off-site retail locations under a clause that was grandfathered into legislation when the Canada-US free-trade agreement came into effect in 1989, and further allowed by WTO regulations implemented in 1995. Ontario is the only province where a winery is able to form a partnership with a department store to operate such retail locations.[11][12] Prince Edward Island – Only government owned liquor stores may sell beer, wine, and liquor. Québec – Only the provincially owned Société des alcools du Québec (SAQ) may sell hard liquor. Wine (that is bottled in Québec or distributed through a Québec representative) and beer (that is brewed in Québec or imported beer that is distributed by a local brewer) can be purchased at dépanneurs (corner stores) and supermarkets. Saskatchewan – Until the 2010s, only hotels, government-owned stores, and rural private/government liquor stores (i.e., private contractors) could sell beer, wine, and liquor. However, since then, the provincial Saskatchewan Liquor Board has licensed private stores in urban areas." (wikipedia.org) "A display window, also shop window (British English) or store window (American English), is a window in a shop displaying items for sale or otherwise designed to attract customers to the store. Usually, the term refers to larger windows in the front façade of the shop.... History[edit] The first display windows in shops were installed in the late 18th century in London, where levels of conspicuous consumption were growing rapidly. Retailer Francis Place was one of the first to experiment with this new retailing method at his tailoring establishment in Charing Cross, where he fitted the shop-front with large plate glass windows. Although this was condemned by many, he defended his practice in his memoirs, claiming that he "sold from the window more goods...than paid journeymen's wages and the expenses of housekeeping.[2] Display windows at boutiques usually have dressed-up mannequins in them. Window dressing[edit] Displaying merchandise in a store window is known as "window dressing", which is also used to describe the items displayed themselves. As a figure of speech, "window dressing" means something done to make a better impression, and sometimes implies something dishonest or deceptive." (wikipedia.org) "An alcoholic drink (or alcoholic beverage) is a drink that contains the recreational drug ethanol, a type of alcohol produced by fermentation of grains, fruits, or other sources of sugar. The consumption of alcohol plays an important social role in many cultures. Most countries have laws regulating the production, sale, and consumption of alcoholic beverages.[2] Some countries ban such activities entirely, but alcoholic drinks are legal in most parts of the world. The global alcoholic drink industry exceeded $1 trillion in 2018.[1] Alcohol is a depressant, which in low doses causes euphoria, reduces anxiety, and improves sociability. In higher doses, it causes drunkenness, stupor, unconsciousness, or death. Long-term use can lead to alcohol abuse, cancer, physical dependence, and alcoholism. Alcohol is one of the most widely used recreational drugs in the world, with about 33% of people being current drinkers.[3] As of 2016, women on average drink 0.7 drinks and males 1.7 drinks a day.[3] In 2015, among Americans, 86% of adults had consumed alcohol at some point, 70% had drunk it in the last year, and 56% in the last month.[4] Alcoholic drinks are typically divided into three classes—beers, wines, and spirits—and typically their alcohol content is between 3% and 50%. Discovery of late Stone Age jugs suggest that intentionally fermented drinks existed at least as early as the Neolithic period (c. 10,000 BC).[5] Many animals also consume alcohol when given the opportunity and are affected in much the same way as humans, although humans are the only species known to produce alcoholic drinks intentionally.... Fermented drinks[edit] Wine (left) and beer (right) are served in different glasses. Beer[edit] Main article: Beer See also: Beer styles and List of beer styles Beer is a beverage fermented from grain mash. It is typically made from barley or a blend of several grains and flavored with hops. Most beer is naturally carbonated as part of the fermentation process. If the fermented mash is distilled, then the drink becomes a spirit. In the Andean region, the most common beer is chicha, made from grain or fruits.[7] Beer is the most consumed alcoholic beverage in the world.[8] Wine[edit] Main article: Wine See also: Wine and health Wine is a fermented beverage produced from grapes and sometimes other fruits. Wine involves a longer fermentation process than beer and a long aging process (months or years), resulting in an alcohol content of 9%–16% ABV. Cider[edit] Cider or cyder (/ˈsaɪdər/ SY-dər) is a fermented alcoholic drink made from any fruit juice; apple juice (traditional and most common), peaches, pears ("Perry" cider) or other fruit. Cider alcohol content varies from 1.2% ABV to 8.5% or more in traditional English ciders. In some regions, cider may be called "apple wine".[9] Fermented tea[edit] Fermented tea (also known as post-fermented tea or dark tea) is a class of tea that has undergone microbial fermentation, from several months to many years. The tea leaves and the liquor made from them become darker with oxidation. Thus, the various kinds of fermented teas produced across China are also referred to as dark tea, not be confused with black tea. The most famous fermented tea is kombucha which is often homebrewed, pu-erh, produced in Yunnan Province,[10][11] and the Anhua dark tea produced in Anhua County of Hunan Province. The majority of kombucha on the market are under 0.5% ABV. Mead[edit] Mead (/miːd/) is an alcoholic drink made by fermenting honey with water, sometimes with various fruits, spices, grains, or hops. The alcoholic content of mead may range from about 8% ABV to more than 20%. The defining characteristic of mead is that the majority of the drink's fermentable sugar is derived from honey. Pulque[edit] Pulque is the Mesoamerican fermented drink made from the "honey water" of maguey, Agave americana. The drink distilled from pulque is tequila or mescal Mezcal.[12] Rice wine[edit] Sake, huangjiu and cheongju are popular examples of East Asian rice wine. Others[edit] "Fruit wines" are made from fruits other than grapes, such as plums, cherries, or apples. Sparkling wine like French Champagne, Catalan Cava or Italian Prosecco can be made by means of a secondary fermentation. Distilled drinks[edit] Main article: Distilled beverage A distilled drink or liquor is an alcoholic drink produced by distilling (i.e., concentrating by distillation) ethanol produced by means of fermenting grain, fruit, or vegetables.[13] Unsweetened, distilled, alcoholic drinks that have an alcohol content of at least 20% ABV are called spirits.[14] For the most common distilled drinks, such as whiskey and vodka, the alcohol content is around 40%. The term hard liquor is used in North America to distinguish distilled drinks from undistilled ones (implicitly weaker). Vodka, gin, baijiu, shōchū, soju, tequila, whiskey, brandy and rum are examples of distilled drinks. Distilling concentrates the alcohol and eliminates some of the congeners. Freeze distillation concentrates ethanol along with methanol and fusel alcohols (fermentation by-products partially removed by distillation) in applejack. Fortified wine is wine, such as port or sherry, to which a distilled beverage (usually brandy) has been added.[15] Fortified wine is distinguished from spirits made from wine in that spirits are produced by means of distillation, while fortified wine is simply wine that has had a spirit added to it. Many different styles of fortified wine have been developed, including port, sherry, madeira, marsala, commandaria, and the aromatized wine vermouth.[16] Rectified spirit[edit] Rectified spirit, also called "neutral grain spirit", is alcohol which has been purified by means of "rectification" (i.e. repeated distillation). The term neutral refers to the spirit's lack of the flavor that would have been present if the mash ingredients had been distilled to a lower level of alcoholic purity. Rectified spirit also lacks any flavoring added to it after distillation (as is done, for example, with gin). Other kinds of spirits, such as whiskey, are distilled to a lower alcohol percentage to preserve the flavor of the mash. Rectified spirit is a clear, colorless, flammable liquid that may contain as much as 95% ABV. It is often used for medicinal purposes. It may be a grain spirit or it may be made from other plants. It is used in mixed drinks, liqueurs, and tinctures, and also as a household solvent. Congeners[edit] See also: Congener (alcohol), Wine chemistry, and Hangover In the alcoholic drinks industry, congeners are substances produced during fermentation. These substances include small amounts of chemicals such as occasionally desired other alcohols, like propanol and 3-methyl-1-butanol, but also compounds that are never desired such as acetone, acetaldehyde and glycols. Congeners are responsible for most of the taste and aroma of distilled alcoholic drinks, and contribute to the taste of non-distilled drinks.[17] It has been suggested that these substances contribute to the symptoms of a hangover.[18] Tannins are congeners found in wine in the presence of phenolic compounds. Wine tannins add bitterness, have a drying sensation, taste herbaceous and are often described as astringent. Wine tannins adds balance, complexity, structure and makes a wine last longer, so they play an important role in the aging of wine.[19] Food energy[edit] Alcoholic drinks are a source of food energy. The USDA uses a figure of 6.93 kilocalories (29.0 kJ) per gram of alcohol (5.47 kcal or 22.9 kJ per ml) for calculating food energy.[20] In addition to alcohol, many alcoholic drinks contain carbohydrates. For example, in 12 US fl oz (355 ml) of 5% ABV beer, along with approximately 18 ml of alcohol (96 kilocalories or 400 kilojoules), there are usually 10–15 g of carbohydrates (about 40–60 kcal or 170–250 kJ).[citation needed] Excessive daily calorie intake may contribute to an increase in body weight and "beer belly". In addition to the direct effect of its caloric content, alcohol is also known to potentiate the insulin response of the human body to glucose, which, in essence, "instructs" the body to convert consumed carbohydrates into fat and to suppress carbohydrate and fat oxidation.[21][22] Ethanol is directly processed in the liver to acetyl CoA, the same intermediate product as in glucose metabolism. Because ethanol is mostly metabolized and consumed by the liver, chronic excessive use can lead to fatty liver. This leads to a chronic inflammation of the liver and eventually alcoholic liver disease. Amount of use[edit] Alcohol consumption per person in 2016. Consumption of alcohol is measured in liters of pure alcohol per person aged 15 or older.[23] The average number of people who drink as of 2016 was 39% for males and 25% for females (2.4 billion people in total).[3] Females on average drink 0.7 drinks per day while males drink 1.7 drinks per day.[3] The rates of drinking varies significantly in different areas of the world.[3] Age-standardised prevalence of current drinking for females (A) and males (B) in 2016, in 195 locations.[3]   Average standard drinks (10 g of pure ethanol per serving) consumed per day, age-standardised, for females (A) and males (B) in 2016, in 195 locations.[3] Reasons for use[edit] Apéritifs and digestifs[edit] Main article: Apéritif and digestif An apéritif is any alcoholic beverage usually served before a meal to stimulate the appetite,[24] while a digestif is any alcoholic beverage served after a meal for the stated purpose of improving digestion. Fortified wine, liqueurs, and dry champagne are common apéritifs. Because apéritifs are served before dining, they are usually dry rather than sweet. One example is Cinzano, a brand of vermouth. Digestifs include brandy, fortified wines and herb-infused spirits (Drambuie). Flavoring[edit] Reduction of red wine for a sauce by cooking it on a stovetop. It is called a reduction because the heat boils off some of the water and most of the more volatile alcohol, leaving a more concentrated, wine-flavoured sauce. Pure ethanol tastes bitter to humans; some people also describe it as sweet.[25] However, ethanol is also a moderately good solvent for many fatty substances and essential oils. This facilitates the use of flavoring and coloring compounds in alcoholic drinks as a taste mask, especially in distilled drinks. Some flavors may be naturally present in the beverage's raw material. Beer and wine may also be flavored before fermentation, and spirits may be flavored before, during, or after distillation. Sometimes flavor is obtained by allowing the beverage to stand for months or years in oak barrels, usually made of American or French oak. A few brands of spirits may also have fruit or herbs inserted into the bottle at the time of bottling. Wine is important in cuisine not just for its value as an accompanying beverage, but as a flavor agent, primarily in stocks and braising, since its acidity lends balance to rich savory or sweet dishes.[26] Wine sauce is an example of a culinary sauce that uses wine as a primary ingredient.[27] Natural wines may exhibit a broad range of alcohol content, from below 9% to above 16% ABV, with most wines being in the 12.5–14.5% range.[28] Fortified wines (usually with brandy) may contain 20% alcohol or more. Alcohol measurement[edit] Alcohol concentration[edit] Typical ABV ranges[29] Fruit juices < 0.1% Cider, wine coolers 4%–8% Beers typically 5% (range is from 3–15%) Wines typically 13.5% (range is from 8%–17%) Fortified wines 15–22% Spirits typically 30%-40% (range is from 15% to, in some rare cases, up to 98%) Main article: Alcohol by volume The concentration of alcohol in a beverage is usually stated as the percentage of alcohol by volume  (ABV, the number of milliliters (ml) of pure ethanol in 100 ml of beverage) or as proof. In the United States, proof is twice the percentage of alcohol by volume at 60 degrees Fahrenheit (e.g. 80 proof = 40% ABV). Degrees proof were formerly used in the United Kingdom, where 100 degrees proof was equivalent to 57.1% ABV. Historically, this was the most dilute spirit that would sustain the combustion of gunpowder. Ordinary distillation cannot produce alcohol of more than 95.6% by weight, which is about 97.2% ABV (194.4 proof) because at that point alcohol is an azeotrope with water. A spirit which contains a very high level of alcohol and does not contain any added flavoring is commonly called a neutral spirit. Generally, any distilled alcoholic beverage of 170 US proof or higher is considered to be a neutral spirit.[30] Most yeasts cannot reproduce when the concentration of alcohol is higher than about 18%, so that is the practical limit for the strength of fermented drinks such as wine, beer, and sake. However, some strains of yeast have been developed that can reproduce in solutions of up to 25% ABV.[31] Serving measures[edit] See also: Alcohol equivalence Shot sizes[edit] Shot sizes vary significantly from country to country. In the United Kingdom, serving size in licensed premises is regulated under the Weights and Measures Act (1985). A single serving size of spirits (gin, whisky, rum, and vodka) are sold in 25 ml or 35 ml quantities or multiples thereof.[32] Beer is typically served in pints (568 ml), but is also served in half-pints or third-pints. In Israel, a single serving size of spirits is about twice as much, 50 or 60 mL. The shape of a glass can have a significant effect on how much one pours. A Cornell University study of students and bartenders' pouring showed both groups pour more into short, wide glasses than into tall, slender glasses.[33] Aiming to pour one shot of alcohol (1.5 ounces or 44.3 ml), students on average poured 45.5 ml & 59.6 ml (30% more) respectively into the tall and short glasses. The bartenders scored similarly, on average pouring 20.5% more into the short glasses. More experienced bartenders were more accurate, pouring 10.3% less alcohol than less experienced bartenders. Practice reduced the tendency of both groups to over pour for tall, slender glasses but not for short, wide glasses. These misperceptions are attributed to two perceptual biases: (1) Estimating that tall, slender glasses have more volume than shorter, wider glasses; and (2) Over focusing on the height of the liquid and disregarding the width. Standard drinks[edit] A "standard drink" of hard liquor does not necessarily reflect a typical serving size, such as seen here A standard drink is a notional drink that contains a specified amount of pure alcohol. The standard drink is used in many countries to quantify alcohol intake. It is usually expressed as a measure of beer, wine, or spirits. One standard drink always contains the same amount of alcohol regardless of serving size or the type of alcoholic beverage. The standard drink varies significantly from country to country. For example, it is 7.62 ml (6 grams) of alcohol in Austria, but in Japan it is 25 ml (19.75 grams). In the United Kingdom, there is a system of units of alcohol which serves as a guideline for alcohol consumption. A single unit of alcohol is defined as 10 ml. The number of units present in a typical drink is sometimes printed on bottles. The system is intended as an aid to people who are regulating the amount of alcohol they drink; it is not used to determine serving sizes. In the United States, the standard drink contains 0.6 US fluid ounces (18 ml) of alcohol. This is approximately the amount of alcohol in a 12-US-fluid-ounce (350 ml) glass of beer, a 5-US-fluid-ounce (150 ml) glass of wine, or a 1.5-US-fluid-ounce (44 ml) glass of a 40% ABV (80 US proof) spirit. Laws[edit] Main article: Alcohol laws Alcohol laws regulate the manufacture, packaging, labelling, distribution, sale, consumption, blood alcohol content of motor vehicle drivers, open containers, and transportation of alcoholic drinks. Such laws generally seek to reduce the adverse health and social impacts of alcohol consumption. In particular, alcohol laws set the legal drinking age, which usually varies between 16 and 25 years, sometimes depending upon the type of drink (e.g., beer vs. hard liquor). Some countries do not have a legal drinking or purchasing age, but most countries set the minimum age at 18 years.[2] Such laws may take the form of permitting distribution only to licensed stores, monopoly stores, or pubs and they are often combined with taxation, which serves to reduce the demand for alcohol (by raising its price) and it is a form of revenue for governments. These laws also often limit the hours or days (e.g., "blue laws") on which alcohol may be sold or served, as can also be seen in the "last call" ritual in US and Canadian bars, where bartenders and servers ask patrons to place their last orders for alcohol, due to serving hour cutoff laws. In some countries, alcohol cannot be sold to a person who is already intoxicated. Alcohol laws in many countries prohibit drunk driving. In some jurisdictions, alcoholic drinks are totally prohibited for reasons of religion (e.g., Islamic countries with sharia law) or for reasons of local option, public health, and morals (e.g., Prohibition in the United States from 1920 to 1933). In jurisdictions which enforce sharia law, the consumption of alcoholic drinks is an illegal offense,[34] although such laws may exempt non-Muslims.[35] History[edit] Main articles: History of alcoholic drinks and Drinking culture Members of a German Student Corps (Duchy of Brunswick) shown drinking in a picture from 1837. 10,000–5000 BC: Discovery of late Stone Age jugs suggests that intentionally fermented drinks existed at least as early as the Neolithic period.[36] 7000–5600 BC: Examination and analysis of ancient pottery jars from the neolithic village of Jiahu in the Henan province of northern China revealed residue left behind by the alcoholic drinks they had once contained. According to a study published in the Proceedings of the National Academy of Sciences, chemical analysis of the residue confirmed that a fermented drink made of grape and hawthorn fruit wine, honey mead and rice beer was being produced in 7000–5600 BC (McGovern et al., 2005; McGovern 2009).[37][38] The results of this analysis were published in December 2004.[39] 9th century AD: The medieval Arabs used the distillation process extensively, and applied it to the distillation of alcohol. The Arab chemist Al-Kindi unambiguously described the distillation of wine in the 9th century.[40][41][42] 12th century: The process of distillation spread from the Middle East to Italy,[40][43] where distilled alcoholic drinks were recorded in the mid-12th century.[44] In China, archaeological evidence indicates that the true distillation of alcohol began during the 12th century Jin or Southern Song dynasties.[45] A still has been found at an archaeological site in Qinglong, Hebei, dating to the 12th century.[45] 14th century: In India, the true distillation of alcohol was introduced from the Middle East, and was in wide use in the Delhi Sultanate by the 14th century.[43] By the early 14th century, distilled alcoholic drinks had spread throughout the European continent." (wikipedia.org) "A bar is a long raised narrow table or bench designed for dispensing beer or other alcoholic drinks. They were originally chest high and a bar, often brass, that ran the length of the table, just above floor height, for customers to rest a foot on, which gave the table its name. Over many years, heights of bars were lowered, and high stools added, and the brass bar remains today. The name bar became identified with the business, (also known as a saloon or a tavern or sometimes as a pub or club, referring to the actual establishment, as in pub bar or club bar etc.) is a retail business establishment that serves alcoholic beverages, such as beer, wine, liquor, cocktails, and other beverages such as mineral water and soft drinks. Bars often also sell snack foods such as potato chips (also known as crisps) or peanuts, for consumption on their premises.[1] Some types of bars, such as pubs, may also serve food from a restaurant menu. The term "bar" also refers to the countertop and area where drinks are served. The term "bar" derives from the metal or wooden bar (barrier) that is often located along the length of the "bar".[2] Bars provide stools or chairs that are placed at tables or counters for their patrons. Bars that offer entertainment or live music are often referred to as "music bars", "live venues", or "nightclubs". Types of bars range from inexpensive dive bars[3] to elegant places of entertainment, often accompanying restaurants for dining. Many bars operate a discount period, designated a "happy hour" or discount of the day to encourage off-peak-time patronage. Bars that fill to capacity sometimes implement a cover charge or a minimum drink-purchase requirement during their peak hours. Bars may have bouncers to ensure that patrons are of legal age, to eject drunk or belligerent patrons, and to collect cover charges. Such bars often feature entertainment, which may be a live band, vocalist, comedian, or disc jockey playing recorded music. Patrons may sit or stand at the counter and be served by the bartender. Depending on the size of a bar and its approach, alcohol may be served at the bar by bartenders, at tables by servers, or by a combination of the two. The "back bar" is a set of shelves of glasses and bottles behind the counter. In some establishments, the back bar is elaborately decorated with woodwork, etched glass, mirrors, and lights.... History[edit] A Depression-era bar in Melrose, Louisiana There have been many different names for public drinking spaces throughout history. In the colonial era of the United States, taverns were an important meeting place, as most other institutions were weak. During the 19th century saloons were very important to the leisure time of the working class.[4] Today, even when an establishment uses a different name, such as "tavern" or "saloon" or, in the United Kingdom, a "pub", the area of the establishment where the bartender pours or mixes beverages is normally called "the bar". The sale and/or consumption of alcoholic beverages was prohibited in the first half of the 20th century in several countries, including Finland, Iceland, Norway, and the United States. In the United States, illegal bars during Prohibition were called "speakeasies", "blind pigs", and "blind tigers". Legal restrictions[edit] Laws in many jurisdictions prohibit minors from entering a bar. If those under legal drinking age are allowed to enter, as is the case with pubs that serve food, they are not allowed to drink.[citation needed] In some jurisdictions, bars cannot serve a patron who is already intoxicated. Cities and towns usually have legal restrictions on where bars may be located and on the types of alcohol they may serve to their customers. Some bars may have a license to serve beer and wine, but not hard liquor. In some jurisdictions, patrons buying alcohol must also order food. In some jurisdictions, bar owners have a legal liability for the conduct of patrons who they serve (this liability may arise in cases of driving under the influence which cause injuries or deaths). Many Islamic countries prohibit bars as well as the possession or sale of alcohol for religious reasons, while others, including Qatar and the United Arab Emirates, allow bars in some specific areas, but only permit non-Muslims to drink in them. Types[edit] Drinking at the bar, Raceland, Louisiana, September 1938 Example of a typical home bar in New York City, USA A bar's owners and managers choose the bar's name, décor, drink menu, lighting, and other elements which they think will attract a certain kind of patron. However, they have only limited influence over who patronizes their establishment. Thus, a bar originally intended for one demographic profile can become popular with another. For example, a gay or lesbian bar with a dance or disco floor might, over time, attract an increasingly heterosexual clientele, or a blues bar may become a biker bar if most its patrons are bikers. Bars can also be an integral part of larger venues. For example, hotels, casinos and nightclubs are usually home to one or several bars. A cocktail lounge is an upscale bar that is typically located within a hotel, restaurant or airport. A full bar serves liquor, cocktails, wine, and beer. A wine bar is a bar that focuses on wine rather than on beer or liquor. Patrons of these bars may taste wines before deciding to buy them. Some wine bars also serve small plates of food or other snacks. A beer bar focuses on beer, particularly craft beer, rather than on wine or liquor. A brew pub has an on-site brewery and serves craft beers. "Fern bar" is an American slang term for an upscale or preppy (or yuppie) bar. A music bar is a bar that presents live music as an attraction, such as a piano bar. A dive bar, often referred to simply as a "dive", is a very informal bar which may be considered by some to be disreputable. A non-alcoholic bar is a bar that does not serve alcoholic beverages. A strip club is a bar with nude entertainers. A bar and grill is also a restaurant. Some persons may designate either a room or an area of a room as a home bar. Furniture and arrangements vary from efficient to full bars that could be suited as businesses. Entertainment[edit] Many sports bars sell food such as chicken wings. Bars categorized by the kind of entertainment they offer: Blues bars, specializing in the live blues style of music Comedy bars, specializing in stand-up comedy entertainment Dance bars, which have a dance floor where patrons dance to recorded music. Typically, if a venue has a large dance floor, focuses primarily on dancing rather than seated drinking, and hires professional DJs, it is considered to be a nightclub or discothèque rather than a bar. Karaoke bars, with nightly karaoke as entertainment Music bars, specializing in live music (i.e. concerts). Piano bars are one example. Drag bars, which specialize in drag performances as entertainment Salsa bars, where patrons dance to Latin salsa music Sports bars, which are furnished with sports-related memorabilia and theming, and typically contain a large number of televisions used to broadcast major sporting events for their patrons. A tiki bar offers a fully immersive and entertaining environment, including tropical cocktails, tiki carvings, exotica music, a dark, windowless space with light fixtures lending a soft glow, and nautical brick-a-brac that hints at romantic travels to exotic lands. Topless bars, where topless female employees dance or serve drinks. In India, these bars are called dance bars, which is distinct from the type of "dance bar" discussed above. Patrons[edit] A two-story building with brick on the first floor, with two arched doorways, and gray stucco on the second floor, off of which hang numerous rainbow flags. The Stonewall Inn, a gay bar on Christopher Street in Greenwich Village, Manhattan, is a designated U.S. National Historic Landmark and National Monument as the site of the June 1969 Stonewall riots and the cradle of the modern gay-rights movement.[5][6][7] Bars can categorized by the kind of patrons who frequent them: Bicycle messenger bars, where bike messengers congregate; these are found only in cities with large bike messenger communities Biker bars, which are bars frequented by motorcycle enthusiasts and (in some regions) motorcycle club members. Cop bars, where off-duty law enforcement agents gather. College bars, usually located in or near universities, where most of the patrons are students Gay bars, where gay men or women dance and socialize Lesbian bars Mixed gay/straight bars, mainly targeting bisexuals[dubious – discuss] Neighborhood bars, a bar that most of the patrons know each other; it is generally close to home and is frequented regularly "Old man" bars, whose clientele are mainly long-time male patrons who know each other well; since most patrons are retired, they often begin drinking much earlier in the day, consume inexpensive beer/whisky and may spend much of the day chatting, reading the newspaper, and watching TV Sailor bars, usually located in waterfront areas near commercial docks or naval bases Singles bars where (mostly) unmarried people of both sexes can meet and socialize Sports bars, where sports fans gather to cheer on their favorite teams with other like-minded fans. Sports bars generally have a dozen or more T.V.s, in order to display simultaneous games or sports Women's bars Bar (counter)[edit] A row of liquor bottles behind a bar Liquor and wine bottles displayed in a cabinet behind a bar in Baden, Austria The counter at which drinks are served by a bartender is called "the bar". This term is applied, as a synecdoche, to drinking establishments called "bars". This counter typically stores a variety of beers, wines, liquors, and non-alcoholic ingredients, and is organized to facilitate the bartender's work. Counters for serving other types of food and drink may also be called bars. Examples of this usage of the word include snack bars, sushi bars, juice bars, salad bars, dairy bars, and ice cream sundae bars. Locations[edit] Australia[edit] In Australia, the major form of licensed commercial alcohol outlet from the colonial period to the present was the pub, a local variant of the English original. Until the 1970s, Australian pubs were traditionally organised into gender-segregated drinking areas—the "public bar" was only open to men, while the "lounge bar" or "saloon bar" served both men and women (i.e. mixed drinking). This distinction was gradually eliminated as anti-discrimination legislation and women's rights activism broke down the concept of a public drinking area accessible to only men. Where two bars still exist in the one establishment, one (that derived from the "public bar") will be more downmarket while the other (deriving from the "lounge bar") will be more upmarket. Over time, with the introduction of gaming machines into hotels, many "lounge bars" have or are being converted into gaming rooms. Beginning in the mid-1950s, the formerly strict state liquor licensing laws were progressively relaxed and reformed, with the result that pub trading hours were extended. This was in part to eliminate the social problems associated with early closing times—notably the infamous "six o'clock swill"—and the thriving trade in "sly grog" (illicit alcohol sales). More licensed liquor outlets began to appear, including retail "bottle shops" (over-the-counter bottle sales were previously only available at pubs and were strictly controlled). Particularly in Sydney, a new class of licensed premises, the wine bar, appeared; there alcohol could be served on the proviso that it was provided in tandem with a meal. These venues became very popular in the late 1960s and early 1970s and many offered free entertainment, becoming an important facet of the Sydney music scene in that period. In the major Australian cities today there is a large and diverse bar scene with a range of ambiences, modes and styles catering for every echelon of cosmopolitan society. Canada[edit] Public drinking began with the establishment of colonial taverns in both the U.S and Canada. While the term changed to Public house especially in the U.K., the term Tavern continued to be used instead of Pub in both the U.S and Canada. Public drinking establishments were banned by the Prohibition of alcohol, which was (and is) a provincial jurisdiction. Prohibition was repealed, province by province in the 1920s. There was not a universal right to consume alcohol, and only males of legal age were permitted to do so. "Beer parlours" were common in the wake of prohibition, with local laws often not permitting entertainment (such as the playing of games or music) in these establishments, which were set aside for the purpose solely of consuming alcohol. Since the end of the Second World War, and exposure by roughly one million Canadians to the public house traditions common in the UK by servicemen and women serving there, those traditions became more common in Canada. These traditions include the drinking of dark ales and stouts, the "pub" as a social gathering place for both sexes, and the playing of games (such as darts, snooker or pool). Tavern became extremely popular during the 1960s and 1970s, especially for working-class people. Canadian taverns, which can still be found in remote regions of Northern Canada, have long tables with benches lining the sides. Patrons in these taverns often order beer in large quart bottles and drink inexpensive "bar brand" Canadian rye whisky. In some provinces, taverns used to have separate entrances for men and women. Even in a large city like Toronto the separate entrances existed into the early 1970s. Canada has adopted some of the newer U.S. bar traditions (such as the "sports bar") of the last decades. As a result, the term "bar" has come to be differentiated from the term "pub", in that bars are usually 'themed' and sometimes have a dance floor. Bars with dance floors are usually relegated to small or Suburban communities. In larger cities bars with large dance floors are usually referred to as clubs and are strictly for dancing, Establishments which call themselves pubs are often much more similar to a British pub in style. Before the 1980s, most "bars" were referred to simply as "tavern". Often, bars and pubs in Canada will cater to supporters of a local sporting team, usually a hockey team. There is a difference between the sports bar and the pub; sports bars focus on TV screens showing games and showcasing uniforms, equipment, etc. Pubs will generally also show games but do not exclusively focus on them. The Tavern was popular until the early 1980s, when American-style bars, as we know them today became popular. In the 1990s imitation British- and Irish-style pubs become popular and adopted names like "The Fox and Fiddle" and "The Queen and Beaver" reflect naming trends in Britain. Tavern or pub style mixed food and drink establishment are generally more common than bars in Canada, although both can be found. Legal restrictions on bars are set by the Canadian provinces and territories, which has led to a great deal of variety. While some provinces have been very restrictive with their bar regulation, setting strict closing times and banning the removal of alcohol from the premises, other provinces have been more liberal. Closing times generally run from 2:00 to 4:00 a.m. In Nova Scotia, particularly in Halifax, there was, until the 1980s, a very distinct system of gender-based laws were in effect for decades. Taverns, bars, halls, and other classifications differentiated whether it was exclusively for men or women, men with invited women, vice versa, or mixed. After this fell by the wayside, there was the issue of water closets. This led to many taverns adding on "powder rooms"; sometimes they were constructed later, or used parts of kitchens or upstairs halls, if plumbing allowed. This was also true of conversions in former "sitting rooms", for men's facilities. Italy[edit] The bar in the coach terminal at Udine, Italy In Italy, a "bar" is a place more similar to a café, where people go during the morning or the afternoon, usually to drink a coffee, a cappuccino, or a hot chocolate and eat some kind of snack such as sandwiches (panini or tramezzini) or pastries. However, any kind of alcoholic beverages are served. Opening hours vary: some establishments are open very early in the morning and close relatively early in the evening; others, especially if next to a theater or a cinema, may be open until late at night. Many larger bars are also restaurants and disco clubs. Many Italian bars have introduced a so-called "aperitivo" time in the evening, in which everyone who purchases an alcoholic drink then has free access to a usually abundant buffet of cold dishes such as pasta salads, vegetables, and various appetizers. Poland[edit] The oldest bar serving pasztecik szczeciński in Szczecin In modern Polish, in most cases a bar would be referred to as pub (plural puby), a loan from English. Polish puby serve various kinds of alcoholic drinks as well as other beverages and simple snacks such as crisps, peanuts or pretzel sticks. Most establishments feature loud music and some have frequent live performances. While Polish word bar can be also applied to this kind of establishment, it is often used to describe any kind of inexpensive restaurant, and therefore can be translated as diner or cafeteria. Both in bary and in puby, the counter at which one orders is called bar, itself being another obvious loanword from English. Bar mleczny (literally 'milk bar') is a kind of inexpensive self-service restaurant serving wide range of dishes, with simple interior design, usually opened during breakfast and lunch hours. It is very similar to Russian столовая in both menu and decor. It can be also compared to what is called greasy spoon in English-speaking countries. Bary mleczne rarely serve alcoholic beverages. The term bar szybkiej obsługi (lit. 'quick service restaurant') also refers to eating - not drinking - establishments. It is being gradually replaced by the English term fast food. Another name, bar samoobsługowy may be applied for any kind of self-service restaurant. Some kinds of Polish bar serve only one type of meal. An example are restaurants serving pasztecik szczeciński, a traditional specialty of the city of Szczecin. It can be consumed at the table or take-out. Spain[edit] Bars are common in Spain and form an important part in Spanish culture. In Spain, it is common for a town to have many bars and even to have several lined up on the same street. Most bars have a section of the street or plaza outside with tables and chairs with parasols if the weather allows it. Spanish bars are also known for serving a wide range of sandwiches (bocadillos), as well as snacks called tapas or pinchos. Tapas and pinchos may be offered to customers in two ways, either complementary to order a drink or in some cases there are charged independently, either case this is usually clearly indicated to bar customers by display of wall information, on menus and price lists. The anti-smoking law has entered in effect January 1, 2011 and since that date it is prohibited to smoke in bars and restaurants as well as all other indoor areas, closed commercial and state owned facilities are now smoke-free areas. Spain is the country with the highest ratio of bars/population with almost six bars per thousand inhabitants, three times UK's ratio and four times Germany's, and it alone has double the number of bars than the oldest of the 28 members of the European Union. The meaning of the word 'bar' in Spain, however, does not have the negative connotation inherent in the same word in many other languages. For Spanish people a bar is essentially a meeting place, and not necessarily a place to engage in the consumption of alcoholic beverages. As a result, children are normally allowed into bars, and it is common to see families in bars during week-ends of the end of the day. In small towns, the 'bar' may constitute the very center of social life, and it is customary that, after social events, people go to bars, including seniors and children alike. United Kingdom[edit] Jimmy Wales at the bar during Wikimania 2014 in the Barbican Centre, London In the UK, bars are either areas that serve alcoholic drinks within establishments such as hotels, restaurants, universities, or are a particular type of establishment which serves alcoholic drinks such as wine bars, "style bars", private membership only bars. However, the main type of establishment selling alcohol for consumption on the premises is the pub. Some bars are similar to nightclubs in that they feature loud music, subdued lighting, or operate a dress code and admissions policy, with inner city bars generally having door staff at the entrance. 'Bar' also designates a separate drinking area within a pub. Until recent years most pubs had two or more bars – very often the public bar or tap room and the saloon bar or lounge, where the decor was better and prices were sometimes higher. The designations of the bars varied regionally. In the last two decades, many pub interiors have been opened up into single spaces, which some people regret as it loses the flexibility, intimacy, and traditional feel of a multi-roomed public house. One of the last dive bars in London was underneath the Kings Head Pub in Gerrard Street, Soho. United States[edit] The bar of the Club Moderne in Anaconda, Montana In the United States, legal distinctions often exist between restaurants and bars, and even between types of bars. These distinctions vary from state to state, and even among municipalities. Beer bars (sometimes called taverns or pubs) are legally restricted to selling only beer, and possibly wine or cider. Liquor bars, also simply called bars, also sell hard liquor. Bars are sometimes exempt from smoking bans that restaurants are subject to, even if those restaurants have liquor licenses. The distinction between a restaurant that serves liquor and a bar is usually made by the percentage of revenue earned from selling liquor, although increasingly, smoking bans include bars as well. A bar named "Bar" in New Haven, Connecticut In most places, bars are prohibited from selling alcoholic beverages to go, and this makes them clearly different from liquor stores. Some brewpubs and wineries can serve alcohol to go, but under the rules applied to a liquor store. In some areas, such as New Orleans and parts of Las Vegas and Savannah, Georgia, open containers of alcohol may be prepared to go. This kind of restriction is usually dependent on an open container law. In Pennsylvania and Ohio, bars may sell six-packs of beer "to-go" in original (sealed) containers by obtaining a take-out license. New Jersey permits all forms of packaged goods to be sold at bars, and permits packaged beer and wine to be sold at any time on-premises sales of alcoholic beverages are allowed. During the 19th century, drinking establishments were called saloons. In the American Old West the most popular establishment in town was usually the Western saloon. Many of these Western saloons survive, though their services and features have changed with the times. Newer establishments have sometimes been built in Western saloon style for a nostalgic effect. In American cities there were also numerous saloons, which allowed only male patrons and were usually owned by one of the major breweries. Drunkenness, fights, and alcoholism made the saloon into a powerful symbol of all that was wrong with alcohol.[8] Saloons were the primary target of the Temperance movement, and the Anti-Saloon League, founded in 1892, was the most powerful lobby in favor of Prohibition. When Prohibition was repealed, President Franklin D. Roosevelt asked the states not to permit the return of saloons.[9] Many Irish- or British-themed "pubs" exist throughout United States and Canada and in some continental European countries. As of May, 2014, Pittsburgh, Pennsylvania had the most bars per capita in the United States." (wikipedia.org)
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